Solo Almond Paste is gluten free. Yeah! You can make so many goodies with it: marzipan filling for gluten free Danish and coffee cakes. Plus, you can make flourless treats like these almond macaroons. Add some pinenuts for an Italian flair! In a short amount of time and with few ingredients, you can have these delicious, sweet treats!
Gluten Free Almond Macaroons
Make these delicious, flourless, almond macaroons. They are gluten free and only take about 20 minutes to throw together. Then 20 minutes to bake and voila!
- Preheat oven to 325ºF. Line cookie sheets with slicone baking mats or parchment paper; and set aside.
- Place almond pieces and sugar, (and flour, if using) in your food processor or mixer; and beat until thoroughly combined.
- Add egg white and beat until moist, about 2 minutes.
- Scoop the almond mixture into a pastry bag or cookie press, fitted with a star tip. Pipe out 1 1/2-inch stars onto the prepared baking sheets, spaced about 1 inch apart. Alternatively, scoop out heaping tablespoonsful of dough by hand.
- If using, press maraschino cherry halves into the center of each piped piece of dough.
- Bake 20 minutes on the center shelf of your oven. Then move to a higher shelf to brown the tips, about 4-inches from the heating element. Bake for an additional 8 minutes or until the tips are light golden brown.
- Allow to cool in pans for about 3 minutes. Then transfer the cookies to wire racks to completely cool. Serve immediately and store leftovers in an airtight container.
You can make them lighter by using 2 egg whites, but you'll need to bake them at a lower temperature. I suggest 275ºF. Then allow them to dry out in the turned off oven with the door open until dry and set.
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