Nick Malgieri

Old-Fashioned Chewy Macaroons

Preparation info
  • Makes about

    50

    macaroons
    • Difficulty

      Easy

Appears in
Cookies Unlimited
Cookies Unlimited

By Nick Malgieri

Published 2000

  • About

These are the kind of macaroons I remember from my childhood. They came from the Italian pastry shops in our neighborhood in Newark, New Jersey. They were moist and chewy and had a distinctive crackled surface. It turns out they are easy to duplicate but you must use the type of almond paste that comes in a can.

Ingredients

  • 8 ounces canned almond paste, cut into ½-inch pieces
  • ¾ cup granulated sugar, plus more for sprinkling before baking

Method

  1. Set racks in the upper and lower thirds of the oven and preheat to 375 degrees.
  2. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the almond paste and half the granulated sugar on low speed for about 3 or 4 minut