Passover almond macaroons

    27 min

    These gluten-free macaroons are flavoured with orange zest and orange juice.

    8 people made this

    Makes: 30 macaroons

    • 250g almonds, chopped and toasted
    • 125g potato starch
    • 100g caster sugar
    • 1 teaspoon baking powder (kosher for Passover)
    • finely grated zest of 2 oranges
    • 2 egg yolks
    • 4 tablespoons vegetable oil
    • 4 tablespoons orange juice

    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat the oven to 180 C / Gas 4. Grease 2 baking sheets with oil. Mix almonds. potato starch, sugar, baking powder and orange zest in a bowl. Add the remaining ingredients and mix until well combined.
    2. Use a teapoon to place small heaps of dough on the prepared baking tins, leaving ample distance between them as they expand during baking.
    3. Bake in the preheated oven until set, about 10 minutes. If you prefer the macaroons crispier, bake for 5 minutes more. Store in airtight tins after cooling.

    Potato starch vs flour

    Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.

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