Authentic Almond Macaroon Crescents
Dating back to medieval European monasteries, almond macaroons were originally crafted by monks who specialized in baking with almonds and egg whites. This crescent variation adds an elegant twist to the classic round shape, while orange blossom water introduces a subtle floral note that elevates these cookies from simple treats to sophisticated delicacies.
Ingredients
For 24 cookies:
3 cups (300g) finely ground almonds
1 cup (200g) granulated sugar
3 large egg whites
1 teaspoon (5ml) orange blossom water
½ teaspoon (2.5ml) pure almond extract
½ cup (60g) powdered sugar for coating
Detailed Instructions
Prepare the Dry Base
In a large mixing bowl, combine the ground almonds and granulated sugar
Whisk thoroughly to break up any clumps
Ensure the mixture is completely uniform
Perfect the Egg Whites
In a clean, grease-free bowl, whisk the egg whites until they become foamy
Stop before soft peaks form – we want airy but not meringue-like texture
The consistency should be similar to soapy water
Add the Aromatics
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