Honey Almond Macaroons
A delicious not-too-sweet version of classic French-style almond macaroons made with fragrant orange zest and honey. Make your own almond flour by grinding whole raw almonds (easy to do in a blender or coffee grinder) for even better flavour and nutrition. I absolutely love these cookies!
2 large egg whites
1/8 tsp salt
1/4 cup liquid honey
1 Tbsp sugar
1 teaspoon almond extract
1/2 - 1 tsp freshly grated orange zest (organic is best!)
1 1/3 c whole raw almonds (pulsed into almond-flour in 2 batches in blender) or 2 c pre-ground almonds
24 whole almonds
1. Preheat oven to 300F. (Heat it to 310F if using a well insulated cookie sheet.) Line a large baking sheet with lightly greased parchment paper.
2. In the bowl of an electric mixer, beat the egg whites on medium speed until foamy, about 1 minute. Add salt, increase the mixer speed to med/high, and beat until soft peaks form, about 2 minutes. Keep beating on med/high and gradually add the sugar and then honey, a little at a time, pouring away from the beater. Scrape the sides of the bowl with a spatula a few times to ensure the sweeteners get incorporated. Continue beating on med/high until the whites form glossy peaks, about 5 minutes. Stop beating and fold in the almond extract, orange zest, and lastly the ground nuts.
3. Drop the mixture by tablespoonfuls, 1 1/2 inches apart, onto the prepared baking sheets. Place one almond in the center of each mound. Bake until golden brown, 15 - 20 minutes. Keep your eye on these as honey browns fast. Remove from oven and let cookies cool on baking sheet for 2 minutes, then transfer to a rack and let cool completely. Keep in a loosely covered jar.
(adapted from this great recipe)