Almond & cinnamon macaroons cookie recipe and coffee
Go straight to the Almond and cinnamon macaroons cookie recipe
"Mum, shall we bake macaroons this afternoon? ", (there was no usual: "Hi mum, how are you?" or "Hi mum, I had a great day in school!" ). She just appeared from of the school building and wanted to bake trying macaroons cookie recipe. Can you believe it! Maybe I should be worried about that and encourage my daughter to spend more time with other children and not so much with me in the kitchen.
"Macaroons?? Where did you hear about macaroons?", was my first reaction. We had never tried macaroons cookie recipe, so her baking idea was a real surprise to me.
"You know, my friend from the school and her mum baked them yesterday, and she told me that they were really good. Please, could we bake them too, please, please?"
I started laughing when I saw her still "baby" face and her big brown eyes which were observing me wide open in her anticipation of my answer. How could I say no?
When we came home I started browsing through my old magazines and found a macaroons cookie recipe in one of the 2008
Good Housekeeping editions. I made some changes though: added some cinnamon and took away apricot conserve from the dough mixture and using only for decoration. So our cookie recipe was ready and we set off to work straight away.
This cookie recipe is now one of many easy recipes for kids. It is actually "childishly" easy to use. In fact, my 6 year old daughter can bake them by herself.
What can I say about these almond cookies? They are yummy good and everyone loves them. The taste of almonds matches fantastically with the taste of apricot conserve. They keep the full taste even 3-4 days after baking. They are not "crumby" cookies but more of a "chewy" sort. Store them in an airtight container to prolong their freshness.
Almond and cinnamon macaroons cookie recipe:
INGREDIENTS:
- 100g caster sugar
- 125g ground almonds
- 15g plain flour
- 2 medium egg whites
- 1tsp vanilla extract
- 1/2 tsp cinnamon
- apricot conserve
- flaked almonds
Method - how to bake using macaroons cookie recipe:
- Preheat the oven to 338F/150C fan oven/170C ordinary oven/gas mark 3. First grease two baking sheets/trays with butter and line them with baking parchment.
- Mix sugar (100g), ground almonds (125g), flour (15g) and cinnamon (1/2tsp) in a bowl.
- In a separate bowl lightly beat the egg whites and add vanilla extract (1tsp).
- Stir egg whites into the almond mix.
- Spoon teaspoons of the mixture, well spaced apart, on the baking parchment.
- Spoon small dollops of the apricot conserve into the center of each of the placed macaroons and decorate with flaked almonds.
- Bake for 12-15 minutes on 338F/150 fan oven/170C ordinary oven/gas mark 3.
- Cool, then serve together with your favorite cup of coffee.
Use this handy conversion calculator
Method (step by step):
STEP 1:
Preheat the oven to 338F/150C fan oven/170C ordinary oven/gas mark 3. First grease two baking sheets/trays with butter and line them with baking parchment.
STEP 2:
Weigh 100g caster sugar.
STEP 3:
Weigh 125g ground almonds.
STEP 4:
You will also need 15g of plain flour.
STEP 5:
Mix sugar, ground almonds, and plain flour in a bowl...
STEP 6:
And add 1/2tsp ground cinnamon.
STEP 7:
Lightly beat the egg whites and add vanilla extract (1tsp).
STEP 8:
Stir egg whites into the almond mix.
STEP 9:
This mixture is ready for baking.
STEP 10:
Spoon teaspoons of the mixture, well spaced apart, on the baking parchment.
Spoon small dollops of the apricot conserve into the center of each macaroons and decorate it with flaked almonds.
STEP 11:
Bake for 12-15 minutes on 338F/150 fan oven/170C/gas mark 3.
Serve with your favorite coffee.
Our coffee choice for baked rice pudding recipe with apples:
Cappuccino
Espresso
Cafe latte
Turkish coffee
*all combinations have been tested with medium roast Arabica blend
And which coffee is the ultimate winner?
Turkish coffee very nicely neutralizes sweetness of cookies without compromising coffee and cinnamon flavors. Latte and cappuccino, on the other hand, retain the sweetness and subtly reveal the nutty taste of almonds. This is a very tough call. I am going for sweetness and almonds but my husband prefers Turkish coffee so here you go, expect a similar battle at home.
Baking tips
- Hands-on time for this almond cookies is about 15 minutes and cooking time is approximately 12-15 minutes.
- Don't beat egg whites to long, just remember in this recipe beat them lightly.
- Instead of baking parchment you can use rice paper too.
- Use organic ingredients in recipes if you can (flavors are so much better).
- For almond and cinnamon macaroons use apricot conserve rather than jam or marmalade.
Good to know
- Conserve is jam made of fruit stewed in sugar.
- Jam contains both fruit juice and pieces of the fruit's (or vegetable's) flesh.
- British-style marmalade is a sweet preserve with a bitter tang made from fruit, sugar, water, and sometimes a gelling agent. American-style marmalade is sweet, not bitter. In English-speaking usage, "marmalade" almost always refers to a preserve derived from a citrus fruit, most commonly oranges. The recipe includes sliced or chopped fruit peel which is simmered in fruit juice and water until soft; indeed marmalade is sometimes described as jam with fruit peel (source: Wikipedia)
- Almonds are high in fibers, vitamin E, magnesium and antioxidants. They help to protect against cell damage and help to fight against heart disease, cancer and strokes.
- Health benefits of cinnamon are:
- cinnamon is beneficial for people with Type 2 diabetes
- it has anti-clotting effect on the blood
- cinnamon is a great source of manganese, fiber, iron, calcium
- it may have antibacterial, antiviral and antifungal properties
- it cures the common cold
- cinnamon reduces arthritis pain
- eliminates bad breath
- cinnamon aids digestion
- Almond and cinnamon macaroons cookie recipe is one of very easy cookie recipes.
