Description

These chewy almond macaroon biscuits are delightfully soft in the center with a slightly crisp edge, made from ground almonds, caster sugar, and egg whites. Optionally topped with blanched almonds and flavored with cinnamon for a fragrant twist, these easy-to-make treats are perfect for teatime or as a sweet snack.

Ingredients

Scale

Basic Macaroon Mixture

225g ground almonds
120g caster sugar
2 egg whites

Toppings and Flavorings (Optional)

20 blanched almonds (optional, for pressing on top)
1 tbsp ground cinnamon (for cinnamon variation)
4 tbsp icing sugar (for coating cinnamon balls)

Instructions

Preheat the Oven: Heat your oven to 180°C (160°C for fan ovens) or gas mark 4. Line a large baking sheet with baking parchment to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, combine the ground almonds and caster sugar thoroughly. If making cinnamon-flavored macaroons, add 1 tablespoon of ground cinnamon to the almond and sugar mixture now and mix well.
Beat Egg Whites and Combine: In a separate clean bowl, beat the egg whites until foamy. Add these to the almond and sugar (or cinnamon almond sugar) mixture, stirring well until a slightly sticky dough forms that holds its shape.
Shape the Biscuits: Lightly wet your hands to prevent sticking. Roll heaped teaspoons of the mixture into balls about 4 cm in diameter. For traditional macaroons, flatten each ball slightly with wet fingers into a thick disc and place on the lined tray, leaving at least 3 cm between biscuits. Optionally, press a blanched almond onto the top of each biscuit.
Bake the Biscuits: Bake in the preheated oven for 18-20 minutes, or until the edges just start to turn golden. The goal is to have a chewy, soft center; the longer they bake and darken, the firmer the center becomes.
Cool the Macaroons: Remove the tray and transfer the biscuits to a wire rack to cool completely.
Prepare Cinnamon Balls (Optional variation): If making cinnamon balls instead of discs, leave the shaped mixture as balls without flattening. After baking for 18-20 minutes, while still warm, gently toss the balls in a bowl filled with icing sugar until well coated. Allow them to cool completely before serving.

Notes

Using wet hands helps prevent the sticky mixture from adhering to your palms while shaping the biscuits.
Do not overbake the macaroons to maintain a chewy center; remove them as soon as edges start to turn golden.
Blanched almonds pressed on top add a decorative and textural touch but can be omitted if desired.
The cinnamon balls coated in icing sugar offer a sweeter, spiced alternative to the plain macaroons.
Store cooled macaroons in an airtight container to maintain freshness and chewiness.

Prep Time: 15 minutes
Cook Time: 18-20 minutes
Category: Baking
Method: Baking
Cuisine: European

Keywords: almond macaroons, chewy macaroon biscuits, gluten free cookies, cinnamon biscuits, almond biscuits, teatime treats