Almond flour and egg whites are combined to make an elegant holiday cookie.
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1 3/4 cups powdered sugar
1 1/2 cups almond flour
4 large Land O Lakes® Eggs (whites only) at room temperature
1/4 cup sugar
1/2 cup Land O Lakes® Butter softened
4 cups powdered sugar
1/2 teaspoon almond extract
to 1/2 cup Land O Lakes® Heavy Whipping Cream
Holiday decorator sprinkles, sugars and/or jimmies, if desired
Line cookie sheets with parchment paper; set aside.
Combine powdered sugar and almond flour in bowl; set aside.
Beat egg whites in another bowl at high speed until soft peaks form. Gradually add sugar, beating well after each addition, until glossy and stiff peaks form. Gently stir in half of almond flour mixture. Gently stir in remaining almond flour mixture until just combined.
Place cookie mixture into large plastic food bag; cut 1/2-inch opening from 1 corner. Pipe 1-inch diameter circles (1/4 to 1/2-inch thickness), 1 inch apart, onto prepared baking sheets. Rap pan against counter to settle macaroons; let stand 20 minutes.
Heat oven to 325°F.
Place 2 cookie sheets in oven; reduce heat to 300°F. Bake 8 minutes; switch pan positions in oven. Continue baking 6-8 minutes or until lightly browned. Cool completely on cookie sheets.
Beat butter in bowl at medium speed until creamy. Add powdered sugar, almond extract and enough whipping cream for desired spreading consistency; continue beating until well mixed.
Spread 1 rounded teaspoon frosting onto bottom-side of 1 macaroon; top with another macaroon, bottom-side down. Roll frosted edges in decorator sprinkles, sugar or jimmies, if desired.
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