Crispy & Chewy Amaretti Cookies
Super Simple Baking with Leftover Egg Whites: Crispy & Chewy Amaretti Cookies (No Flour!)
Introducing the irresistible Amaretti cookies, a traditional Italian treat known for their delightful contrast of a crispy exterior and a chewy interior. Similar to macarons, these cookies are based on almond flour instead of wheat flour, offering a richer, nuttier flavor profile. They are perfect to enjoy with a cup of coffee or as a satisfying snack. Make these crispy and chewy Amaretti cookies today!
Base Ingredients
- 2 large egg whites (room temperature)
- 115g granulated sugar
- 200g almond flour
- 1g salt (a pinch)
- 2g vanilla extract (approx. 1/2 tsp)
Coating
- 30g granulated sugar
- 20g powdered sugar (icing sugar)
- 30g granulated sugar
- 20g powdered sugar (icing sugar)
Cooking Instructions
Step 1
First, sift the almond flour through a fine-mesh sieve, ideally twice. This helps break up any lumps and will result in a smoother cookie texture.
Step 2
In a bowl, combine the sifted almond flour with the granulated sugar (115g) and salt (1g). Whisk or stir with a spatula until well combined. Ensuring the dry ingredients are evenly mixed will prevent lumps and contribute to a consistent flavor.
Step 3
In a clean, grease-free bowl, whisk the room temperature egg whites using an electric mixer or a whisk. Start on a low speed and gradually increase to high. Whip until stiff, glossy peaks form – this usually takes about 5-7 minutes. The meringue should hold its shape firmly when the whisk is lifted.
Step 4
Add about one-third of the prepared meringue to the bowl with the almond flour and sugar mixture. Gently fold it in using a spatula, being careful not to deflate the meringue too much. Rotate the bowl as you fold. Once combined, add the remaining meringue and continue to fold until just incorporated.
Step 5
Stir in the vanilla extract (2g) into the batter. Vanilla enhances the overall flavor, adding a sophisticated aroma to your cookies.
Step 6
Line your baking sheets with parchment paper. Use a spoon (or two spoons for easier handling, or a small cookie scoop) to scoop portions of the dough and place them onto the pile of granulated sugar (30g) for coating.
Step 7
Lightly moisten your hands with water or oil to prevent sticking. Gently shape each portion of dough into a round ball. Avoid flattening them too much; maintaining a consistent shape will ensure even baking.
Step 8
In a separate small bowl, place the powdered sugar (20g). Gently roll the top of each dough ball in the powdered sugar, ensuring a thin, even coating without clumping. Arrange the coated dough balls on the prepared baking sheets, leaving some space between them.
Step 9
Bake in a preheated oven at 170°C (340°F) for 16 to 18 minutes. The cookies are ready when they have a slightly golden-brown color on top and the edges are lightly toasted. Baking time may vary depending on your oven. Allow the Amaretti cookies to cool completely on a wire rack to achieve the perfect crispy exterior and chewy interior.
