Rosewater Almond Macaroons

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg whites, large

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1 7/8 cup Almond meal
  • 1 pinch Salt
  • 2/3 cup Sugar

• Liquids

  • 1/2 tsp Rose water

Found on thymeandtoast.com

Description

Ingredients

• 2 large egg whites
• ⅔ cup sugar
• pinch of salt
• ¼ teaspoon almond extract
• ½ - ¾ teaspoon rose water (more or less depending on how floral you want them)
• 1¾ cup + 2 tablespoons almond meal*
• Optional: whole raw almonds, 5 ounces (or more) dark chocolate

Directions

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• In a large bowl, whisk the eggs until frothy. Add the sugar, pinch of salt, almond extract, and rose water and whisk until fully combined.
• Add the almond meal and stir well to fully incorporate.
• Scoop out heaping tablespoons (or use a medium cookie scooper) and form into round balls, lightly flattening on the baking sheet (you still want them to be semi-rounded - see the picture above!). Feel free to add an almond to top each cookie, lightly pressing them into the cookies.
• Bake for 10-12 minutes (the bottoms should be pale golden and the tops should look fully cooked). Once they are done baking, let them cool on the baking sheet to solidify for a couple minutes before moving them to a cooling rack.
• Optional: Once the cookies are cooled, melt 5 or so ounces of chopped dark chocolate or chocolate chips in a double broiler or in a microwave-safe bowl in the microwave for 30 second intervals, stirring in between each interval until melted and smooth. Dip the bottom of each macaroon in the chocolate and place back on the parchment-lined baking sheet. You can also drizzle remaining chocolate on the macaroons. Cool in the fridge until hardened.
• Store macaroons in an air-tight container.