Macaroons are the perfect treat for Passover—their lack of flour satisfies the holiday’s prohibition against leavening. This recipe is adapted from Professional Baking (Wiley, 2001) by Wayne Gisslen.
- 1 cup slivered almonds
- 2 cups plus 1 tbsp. confectioners’ sugar
- 4 egg whites
- 5 tbsp. granulated sugar
- 1⁄2 tsp. vanilla extract
- Preheat oven to 350°. Line two baking sheets with parchment paper; set aside. Process almonds in bowl of food processor until finely ground, 1 minute. Add 2 cups of the confectioners’ sugar and process for 2 minutes. Scrape bottom and insides of bowl to loosen clumped almond mixture, then continue to process until very finely ground, 3 minutes more. Sift mixture into a bowl.
- Beat egg whites in the bowl of a standing mixer fitted with a whisk on medium-low speed until frothy, about 2 minutes. Increase speed to medium-high and beat until whites form medium-stiff peaks, about 2 minutes. Gradually add granulated sugar, whisking constantly until stiff, glossy peaks form, about 2 minutes more. Stir in vanilla.
- Transfer whites to a large bowl. Fold in almond mixture a third time. Transfer to a large pastry bag fitted with a ½” plain pastry tip. Pipe 1″ rounds about ½” apart onto baking sheets. Dust with remaining 1 tbsp. confectioners’ sugar. Set aside for 10–15 minutes.
- Bake cookies until puffed and lightly colored, 10–15 minutes. Set aside to let cool completely before peeling off parchment.