These Italian almond flavored macaroons are crisp and crunchy on the outside and soft and chewy on the inside. Enjoy them on their own, sandwich together with some ganache, or crumbled over another dessert (like mousse or triffle).
I used a pastry bag without a tip on it (just the coupler), or cut a ziploc bag with an inch opening. Squeeze batter out to small cookies, then bake until golden.
- 2 egg whites
- 1 cup sugar divided
- 1 ¾ cups 200g almond meal
- ½ tsp almond extract
- Beat egg whites while slowly adding ½ cup sugar. Once stiff peaks are formed, fold in remaining ingredients including sugar.
- Spoon mixture into a pastry bag and pipe out cookies onto a lined baking sheet.
- Bake at 350°F for 15 minutes or until lightly golden.