Amaretti Macaroons

    50 minutes

    This macaroon recipe is a traditional Italian recipe for weddings and Christmas. You can make some variations with the decorations to make it more festive.

    58 people made this

    Serves: 24 

    • 7 egg whites
    • 500g white sugar
    • 900g almond meal
    • 2 tablespoons almond essence
    • 1 cup chopped almonds
    • white sugar, for decoration

    Preparation:10min  ›  Cook:20min  ›  Extra time:20min cooling  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Set aside 2 baking trays.
    2. Beat egg whites and sugar until fluffy. Add almond meal and almond essence, mixing well. Shape dough into walnut sized balls, roll in sugar. Place on baking tray 5cm apart. Press an almond on top of each macaroon.
    3. Bake approximately 20 minutes, or until firm. Bottom of macaroons should be light brown. Cool on cake rack.

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    Reviews in English (12)


    Was seeking Italian Cookie called "pizzacotti" and found this. It was a hit at the holiday cookie making party. Doubled the recipe for tons. Great shape, holds form, packs well and YUMMIE. Used almond meal and sweetened dried cranberries for the festive top. Great special occassion cookie and EASY!  -  11 Dec 2005  (Review from Allrecipes USA and Canada)


    These are wonderful! I had some egg whites and some sliced almonds I wanted to use. I am so glad I found this recipe. I put my sliced almonds in the blender to grind them and it worked great; the only thing is that my cookie dough was so soft there was no way I could form balls. Dropping the dough by teaspoonfuls onto parchment covered cookie sheets worked very well; since I did not want to roll them in extra sugar anyway. BIG HINT: do not remove the cookies from the parchment paper until they are cool; if not they fall apart! Connie thank you for sharing!  -  05 Dec 2010  (Review from Allrecipes USA and Canada)


    Fantastic cookie! One of my absolute favourites. Decorate with a red candied cherry at Christmas and they look like Rudolph's nose :o)  -  22 Dec 2008  (Review from Allrecipes USA and Canada)