The easiest Almond Macaroons recipe, a fun and a favorite type of cookie to bake during the holiday season.
During the holidays, there is so much to do that we usually overextend ourselves. The holidays are time to enjoy and create new memories. One of the best ways to create memories if by baking.
This Almond Macaroon recipe is one of the best recipes you can make with your kids. It is simple because you don’t need to search the web to find. It is right on the packaging of the Almond Paste by the Solo company.
Disclosure: We are not affiliated with Solo and not getting a commission by mentioning the brand. All of our opinion are ours.
The recipe for Almond Macaroons is located on the back of the box. Only four ingredients are needed. If you always have parchment paper in your pantry your are all set. Most cook I know always have maraschino cherries in their pantry or refrigerator. Beside egg and sugar which are staple pantry food, Solo Almond Paste is the only uncommon ingredient you will need. By the way it is located in the baking aisle.
I slightly changed the recipe by not using parchment paper. For baking cookies and macaroons, I like using silicone liners. The liners are easy to clean and can be reused many times. They are also sold in stores carrying kitchen items.
If you are baking holiday cookies or holiday macaroons make sure you use recipes that are easy and simple to follow. Always make sure you don’t spend a lot of time cooking and baking in the kitchen. The holidays are meant to enjoy ourselves and not
The macaroons are best enjoyed with herbal teas and coffee. Hot chocolate is perfect as well on Christmas Day. Bake a variety of cookies to make your holiday a festive and memorable one.
Here’s the recipe:
- 1 carton Solo Almond Paste
- 1 egg white extra large
- 1/2 cup sugar
- 10 maraschino cherries optional
- Preheat oven to 325 degrees. Line cookie sheets with parchment paper. Break almond paste into small piece and place into food processor or mixer. Add sugar and mix well. Add the egg white and mix until moist and sticky (tacky); Approximately 2 minutes. Spoon almond mixture into large pastry bag fitted with a # 6-star tip. Pipe into stars about 1 1/2 inches in diameter or drop by rounded tablespoons on to lined cookie sheet about 1 inch apart. Top with 1/2 maraschino cherry. (optional) Bake 20 minutes on middle shelf, move to the upper shelf, (about 4″ above the middle shelf); for approximately 8 minutes until light golden brown. Move parchment paper with cookies onto baking racks to cook. When completely cool carefully peel macaroons off the paper. Store in an airtight container