Passover Almond Macaroons

  • Prep Time: 1 hrs
  • Total Time: 1 hrs 10 mins
  • Yield: 50macaroons
  • About This Recipe

    “It’s not Passover without these babies in our house!”

    Ingredients

  • 4egg yolks
  • 1cupsugar( 250 milliliter)
  • 2cupsground almonds( 500 milliliter)
  • Directions

  • Beat egg yolks well.
  • Add sugar, and beat until mixture is lemon colored.
  • Add the ground almonds and mix thoroughly.
  • Chill for one hour in the refrigerator.
  • Preheat oven to 350 F (180 C).
  • Take small pieces of the mixture and shape into small balls.
  • (I used a melon baller, for a 5/8-3/4″ diameter cookie).
  • Place the macaroons on a greased baking sheet, 1 inch apart.
  • Top with half an almond.
  • Bake in the oven for 10 minutes.
  • Notes: These cookies spread.
  • I have made up to a triple batch with good results.
  • Be careful if using a food processor to powder the almonds.
  • They seem to turn the nuts into almond butter, rather than a flour-like consistency.
  • Reviews

  • “Excellent macaroon recipe. Extremely easy to make and fast. If you have a small oven, bake on the short side. I need to bake for about 7 minutes and then just switch the heat off.”

  • “I have been searching for this for 50 years to duplicate a childhood favorite.As soon as I saw the recipe, I knew it was what I was looking for – they were perfect, delicious and easy!When grinding the nuts in a food processor, just use part of the sugar in with the nuts, and pulse.It keeps them from becoming pasty.”

  • “These were wonderful.They did seem to be very senitive to temerapture changes, as in have the oven well preheated. Also I doubled it with no problems.Thanks for the addition to my seder.”

  • “Delicious! They came out even better than I expected! Thanks for a super recipe!”

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