Friday, March 2, 2012



1 cup ground almond( I added a few cashews as well,you could even go for a half cup each of ground almonds and ground cashews )
1 cup caster sugar
1/4 tsp of finely ground cinnamon
2 egg whites(I just used one and it still came out great!)
2 tblsp rosewater
Few blanched almonds halved(optional)


1.Preheat the oven to 200C/ 400F and line a pan with baking parchment.

2.Mix together almonds, sugar, ground cardamom and egg whites. Spread rosewater on your hands and knead the dough until you form a smooth paste(you could oil your hands slightly if it gets too sticky to handle-almond oil preferably)

3.Form small smooth balls and flatten out to form a cookie shape.

4.As you place them on the lined baking sheet- about 3cm apart- squish them down slightly so that they are more like flat little patties. Stud the center of each macaroon with a blanched almond.

5.Bake for 10-12 minutes, and remove from the oven when they are starting to turn a pale golden colour around the edges. Let them cool on a baking sheet

P.S.:Source:Nigella Lawson
The best part of this recipe is its got NO BUTTER in it,just the healthy fat you get from nuts plus its super easy!!!Perfect macaroon recipe for beginners.


  1. These look very yummy, can't wait to try!

    1. @Amber:Do let us know how it turns out Amber:)

  2. Made these and turned out good. I substituted egg with soaked milled flaxseed (1 tblsp with 3 tblsp water )


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