Figgy Almond Macaroons Recipe

Name: Figgy Almond Macaroons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (170 grams) powdered sugar, extra for dusting.; 2 cups (170 grams) fine almond flour (I use Bob's super-fine almond flour, which is blanched) or 1 rounded cup (170 grams) whole blanched almonds; 1 teaspoon aniseed, slightly crushed with a rolling pin; 1 cup (170 grams) lightly packed moist whole dried Mission or golden figs, chopped into pieces about the size of large raisins; 3 large egg whites, cold or at room temperature; 3/8 teaspoon cream of tartar; 1 1/2 teaspoons pure almond extract; 1/8 teaspoon salt; 1/3 cup (66 grams) granulated sugar; Powdered sugar, for serving (optional)

Servings: persons

1 1/2 cups (170 grams) powdered sugar, extra for dusting.
2 cups (170 grams) fine almond flour (I use Bob's super-fine almond flour, which is blanched) or 1 rounded cup (170 grams) whole blanched almonds
1 teaspoon aniseed, slightly crushed with a rolling pin
1 cup (170 grams) lightly packed moist whole dried Mission or golden figs, chopped into pieces about the size of large raisins
3 large egg whites, cold or at room temperature
3/8 teaspoon cream of tartar
1 1/2 teaspoons pure almond extract
1/8 teaspoon salt
1/3 cup (66 grams) granulated sugar
Powdered sugar, for serving (optional)

1
["Position racks in the lower and upper thirds of the oven. Preheat the oven to 350u00b0F (325u00b0F for convection).", "If using almond flour, sift the powdered sugar into a bowl and whisk it with the almond flour and aniseed until the mixture is lump free.
2
If using whole blanched almonds, put them in a food processor with the powdered sugar and pulse until they are as finely ground as possible without becoming a paste.", "Toss the almond mixture with the fig pieces to coat and separate them. Set aside.", "Beat the egg whites with the cream of tartar and almond extract at medium high speed until they are white like shaving cream (no longer yellow and translucent) and soft peaks form when the beaters are lifted. Mix the salt into the granulated sugar and beat it gradually into the egg whites to make a very stiff meringue with a dull sheen. Pour the almond-fig mixture over the meringue. Fold with a large rubber spatula just until the dry mixture is fully incorporated. Don't be tempted to mix and smear the meringue into the almonds, just keep folding-the ingredients will come together.", "Drop heaping teaspoons of batter (about 1 level tablespoon) an inch apart onto the lined pans. Bake for 12-15 minutes until cookies are golden brown with some browner peaks and golden brown and sealed on the bottoms (check this by turning a corner of the parchment liner back and peeling it gently away from one of the cookies). The surface will feel crusted and may be cracked, but the cookies will be soft inside. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. Set the pan on racks to cool. Let cookies cool completely before storing. To remove cookies from the parchment, gently peal the parchment from the bottoms of the cookies rather that lifting the cookie, which might tear the bottoms. Cookies keep in a covered container for several days at room temperature.", "Sift a little powdered sugar over the cookies before serving, if you like."]

772

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups (170 grams) powdered sugar, extra for dusting., 2 cups (170 grams) fine almond flour (I use Bob's super-fine almond flour, which is blanched) or 1 rounded cup (170 grams) whole blanched almonds, 1 teaspoon aniseed, slightly crushed with a rolling pin, 1 cup (170 grams) lightly packed moist whole dried Mission or golden figs, chopped into pieces about the size of large raisins, and more.

Yes, Figgy Almond Macaroons falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Figgy Almond Macaroons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions