Macaroon Cookies

By Paola Levy •


  • 225g icing sugar
  • 125g ground almonds
  • 110g egg whites (about 4), aged overnight at room temperature
  • 30g granulated sugar
  • Pinch of salt



  1. Sift icing sugar and ground almonds together.
  2. Beat egg whites together with pinch of salt. When whites start forming bubbles, add granulated sugar in three parts. Beat until hard and glossy.
  3. At this point, you may add vegetable colors.
  4. Fold almonds softly into the egg whites.
  5. Pipe 3” circles on tray lined with parchment paper.
  6. Bake for 15 min at 300°F
  7. Leave to rest in cooler for one night before serving.
  8. Sandwich two cookies between your favorite filling. You may use Nutella, raspberry jam, lemon curd, ganache, or butter cream.