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    Almond Macaroons - the English kind

    Crunchy on the outside, soft on the inside, and full of almondy sweetness. Almond Macaroons are quick and easy to make.

    Jump to Recipe
    Almond Macaroons on a patterned plate
    Almond Macaroons

    These almond macaroons are the ones my mother has been making for 50 years. Unlike their elaborate French macaron cousins, English macaroons are quick and easy to make (I love quick and easy!) and taste just as good.

    They don't look quite as beautiful but, in my experience, that isn't a problem because they won't last long once your friends and family get started on them.

    Key Ingredients in Almond Macaroons

    Rice Paper

    Almond Macaroons do require a couple of special ingredients. The first is rice paper, which is an edible wafer paper (and is sometimes called that in the store). This is the base for the macaroons. It adds to the texture and for me is a real bonus because it means the baking sheet stays clean - less washing up! (Rice paper has a very long shelf life so, unless you hate these macaroons and never make them again, you can keep it until you need it.)

    Semolina

    The second ingredient is semolina, which you may have in your cupboard anyway. You can also use it to make semolina pudding if you like milk puddings. It's pretty yummy with jam and especially good for children who need to increase their milk intake!

    I use it in other recipes, such as shortbread, so you won't get stuck with it unused until it reaches its use-by date when you throw it away (which is not in my everyday cooking philosophy).

    How do you make the macaroons Gluten-Free?

    My original recipe used ground rice, which would make the macaroons gluten-free and can be used in all the ways that semolina can. I couldn't find any in my local supermarkets or online, so you might have to search for it.

    How long will they keep?

    Store the macaroons in an airtight container for up to 10 days. They don't need to be kept in the fridge.

    If you like this...

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    Almond Macaroons on a patterned plate

    Recipe

    Almond Macaroons on a patterned plate
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    Almond Macaroons - the English kind

    Crunchy on the outside, soft on the inside, and full of almondy sweetness. These Almond Macaroons are quick and easy to make.
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Course: Teatime
    Cuisine: British
    Servings: 20
    Author: Susie@Everyday Cooks

    Ingredients

    • 2 egg whites
    • 250 g caster sugar
    • 125 g ground almonds
    • 30 g semolina or ground rice
    • 1 teaspoon orange flower water (5ml)
    • 20 split almonds
    • Edible wafer paper, also called rice paper
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    Equipment

    2 baking sheets

    Instructions

    Preparation:

    • Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
    • Put 2 sheets of rice paper on the baking sheets, making sure the smooth side is down

    For the Almond Macaroons:

    • Whisk the egg whites until fairly stiff
    • Add the orange flower water. Add the caster sugar, ground almonds and semolina and fold in. You will end up with quite a stiff mixture
    • Place small heaps, well-spaced, onto the rice paper. Put a flaked almond on top of each and slightly flatten with your hand
    • Bake for 30-40 minutes until lightly coloured
    • When the macaroons are cool enough to be handled, move them to a wire cooling rack, tearing off the excess rice paper as you go.

    Notes

    Storage:
    These Almond Macaroons will keep for up to 10 days in an airtight container.

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    Reader Interactions

    Comments

    1. Susie Collings says

      November 19, 2024 at 5:36 pm

      Hi Laura, I'm so pleased your family like these macaroons. I loved them as a child 🙂

      Reply
    2. Christine says

      January 13, 2023 at 3:09 pm

      Just to say thanks for the English macaroon recipe. Been looking for this. These delights knock macarons into a cocked hat.

      Reply
      • Susie Collings says

        March 01, 2023 at 5:31 pm

        Couldn't agree more 🙂

        Reply
        • Laura says

          October 25, 2024 at 9:47 am

          Well my husband is obsessed. He said that they're the best thing he's ever tasted!!! And my son said "mums taken her biscuit making to another level! Thank you for this recipe. I missed the part that said it made 20. I'd made 12 and cooked them for the same time, the my were beautifully crunchy and chewy. I also added a teaspoon of almond extract and used only 100g caster sugar which made them sweet enough for our family. Thank you again, I'm certain I'll be making these for years to come.

          Reply

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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    Almond Macaroons on a patterned plate
    Almond Macaroons on a patterned plate

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