Italian almond macaroons (Amaretti)

Italian almond macaroons (Amaretti)


4 people made this

About this recipe: These gluten-free morsels are simple to make and taste delicious. They are made with ground almonds, sugar, egg whites and almond extract. Enjoy with a double espresso.


Serves: 50 

  • 400g blanched almonds, finely ground
  • 300g caster sugar
  • 1/2 teaspoon vanilla sugar
  • 4 egg whites
  • 1 pinch salt
  • few drops bitter almond oil

Prep:20min  ›  Cook:12min  ›  Extra time:4hr drying  ›  Ready in:4hr32min 

  1. Line 1 or 2 baking trays with baking parchment.
  2. In a bowl, mix together almonds, caster sugar and vanilla sugar.
  3. In another bowl, beat egg whites with salt until stiff. Add bitter almond oil. Fold into almond-sugar mixture until well incorporated
  4. Pipe small mounds of the mixture onto prepared baking tray. (Use a piping bag or a freezer bag with a small corner cut off).
  5. Leave to dry for 4 to 6 hours at room temperature.
  6. Preheat oven to 180 C / Gas 4.
  7. Bake for 10-12 minutes in preheated oven. Store in tins.

Bitter almond oil

If your local supermarket doesn't stock bitter almond oil, you can find it online. Alternatively, you can use almond extract oil to taste.

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