Sesame Almond Macaroons Recipes

ALMOND MACAROONS

Steps:

• Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
• Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.

SESAME-ALMOND MACAROONS

Steps:

• Preheat oven to 325 degrees F.
• Sprinkle sesame seeds onto a large baking sheet and bake about 20 minutes or until light gold, stirring occasionally. Let cool.
• Line cookie sheet with parchment paper.
• With an electric mixer, beat almond paste and sugar until only very small pieces of the paste remain. Separate the eggs and add the egg whites and mix on high speed until mixture is smooth. Mix in sesame seeds.
• Drop by rounded teaspoonfuls onto prepared cookie sheet, spacing 2 inches apart. Bake about 14 minutes or until cookies are puffed, pale golden and the edges begin to brown.
• Transfer cookies on the parchment paper to a rack and cool completely. Carefully peel cookies from parchment paper.

SESAME-ALMOND MACAROONS

Steps:

• Preheat oven to 325°F. Sprinkle sesame seeds on large baking sheet. Place in oven; toast until light golden, stirring occasionally, about 20 minutes. Cool.
• Line 2 heavy large baking sheets with foil. Butter and flour foil. Using electric mixer, beat almond paste and sugar until only very small pieces of almond paste remain. Add egg whites and mix on high speed until mixture is smooth, about 5 minutes. Mix in sesame seeds. Drop by rounded teaspoonfuls onto prepared baking sheets, spacing 2 inches apart.
• Bake cookies until puffed, pale golden and edges begin to brown, about 14 minutes. Transfer foil with cookies to rack and cool completely. Carefully peel cookies from foil. (Can be made 2 days ahead. Store in airtight containers.)

SESAME-ALMOND MACAROONS

Steps:

• Preheat oven to 325 degrees F.
• Sprinkle sesame seeds onto a large baking sheet and bake about 20 minutes or until light gold, stirring occasionally. Let cool.
• Line cookie sheet with parchment paper.
• With an electric mixer, beat almond paste and sugar until only very small pieces of the paste remain. Separate the eggs and add the egg whites and mix on high speed until mixture is smooth. Mix in sesame seeds.
• Drop by rounded teaspoonfuls onto prepared cookie sheet, spacing 2 inches apart. Bake about 14 minutes or until cookies are puffed, pale golden and the edges begin to brown.
• Transfer cookies on the parchment paper to a rack and cool completely. Carefully peel cookies from parchment paper.