Date And Almond Macaroons
26
- Prep Time20 mins
- Total Time55 mins
- Makes24
Produced by Chantal Braganza and Sun Ngo, Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Nicole Billark.
A soft and nutty cross between a macaroon and Italian brutti ma buoni, these tender little treats will win over even non-cookie lovers.
Ingredients
4 large egg whites
1/3 cup (73 g) granulated sugar
1/4 cup honey
1/2 tsp almond extract
1/2 tsp salt
2 cups (226 g) ground almonds
1/2 cup (70 g) chopped pitted Medjool dates
2 cups sliced almonds
icing sugar, for sprinkling
Instructions
Position rack in centre of oven, then preheat to 325F. Line 2 baking sheets with parchment.
Whisk egg whites in a medium bowl until foamy. Whisk in sugar, honey, almond extract and salt until combined.
Stir in ground almonds and dates until mixture is uniform. Let stand until mixture has firmed up slightly, 15 to 20 min.
Place sliced almonds in a medium bowl. Using a small cookie scoop, drop 2-tbsp-sized balls of mixture into almonds. Pat to coat and press almonds into macaroons. Place macaroons on prepared baking sheets.
Bake until lightly golden, 20 to 25 min. Transfer to a rack to cool completely. Sprinkle macaroons lightly with icing sugar before serving.
