Remove from baking sheet immediately when you take them out of the oven and let cool. Makes about 2 1/2 dozen macaroons. If ...

Macaroons are simpler to make than macarons. Just whisk egg whites, sugar, salt, and vanilla together, and add coconut shred. Spoon onto a baking sheet and bake for 20 minutes or so until golden ...

Garnish by pressing a sliced almond on top. When the macaroons have baked to a very pale golden color, slide the baking sheet with the macaroons onto a wire rack to cool completely. If you remove ...

Chef Laura Frankel suggests using a double baking sheet to keep the bottoms of the macaroons from burning or getting too brown. 1. Heat the oven to 375 degrees. Heat the sugar and water to a boil ...

What uses only five ingredients, is gluten-free and makes a perfect Passover treat? These French country-style almond macaroons. Blanched almonds are blended together in a food processor along ...

Note: I find that the macaroons brown much better by baking them one half sheet pan at a time on the upper third shelf of the oven. You will need two half sheet pans to make this recipe.

"Macaroons are flourless coconut cookies that are often found on Passover tables. I have made them for many years, in countless varieties, and never know which one is my favorite—so here are two ...

Step 1: Line two baking trays with a sheet of baking paper ... Using either two teaspoons or a piping bag, create your macaroons on your baking paper. Leave to stand for about half an hour ...