Savor the essence of Turkish delight with our Vegan & Gluten-Free Almond Macaroons. Irresistibly exquisite, these golden gems promise a journey of Mediterranean flavor in every bite!
Say hello to the delightful Turkish Almond Macaroons, also known as Acıbadem Kurabiyesi—the proud predecessor of French macarons. Crafted with only a handful of ingredients, these gluten-free and dairy-free treats are not only absolutely delicious but also incredibly addictive. Don’t miss out—your taste buds deserve this irresistible experience!
How to make flour from almonds?
Almond flour is available in markets, but if you cannot find any and you absolutely want to make these almond macaroons you can make your own almond flour from raw, unsalted almonds. Follow these steps:
- If almonds are not peeled already, cover with water in a saucepan. Bring water to boil and let simmer for 5 minutes.
- Drain the water and peel the almonds.
- Dry the almonds thoroughly.
- Then ground the almonds in a food processor.
- Sieve in a thin wire whisk
- Your almond flour is ready.
Turkish Almond Macaroons
I have written this post also for those that have tasted these macaroons when in Turkey and miss them. With this recipe, you can now make your own Turkish macaroons which are called Acıbadem Kurabiyesi in Turkish. Acıbadem translates to bitter almond in English, but the origin of these cookies was Hacıbadem referring to the name of the cook who first made and presented them to the Sultan whose name was Sekerci Hacı. Over time, the initial letter H disappeared.
How to make almond macaroons?
- Start with weighing the egg yolks. 100 grams egg yolks will require 3 large eggs. 1 large egg’s yolk is about 35 grams on average.
- Then weigh the almond flour and the sugar.
- For sugar, you can use granulated sugar. I have obtained the best results with granulated sugar. With caster sugar, I could not get the nice cracks that you are supposed to have on a Turkish almond macaroon.
- Half a teaspoon of fresh lemon juice or orange zest is optional.
- Mix first the sugar and the almond flour and then add the egg yolks and cook while mixing over medium heat in a saucepan.
- Cook until the texture starts to have a consistency that takes about 10-15 seconds to spread when you mix it.
- Put desired amounts of the batter on to an oven tray with oven paper using a cream bag or teaspoons. If using spoons make sure to wet the spoons with water each time. You can make small, medium or large ones. I suggest making small ones as these macaroons are very sweet.
- Try to make similar sizes as later on, you will be sticking two pieces together.
- Cook for 25 minutes in a pre-heated oven to 130° Celsius (275° F). Then increase the heat to 150° Celsius (300° F) and cook for 10 minutes more until the macaroons are golden brown.
- Take out the oven tray onto a damp kitchen towel. The moisture from the towel will loosen up the macaroons from the paper, immediately put the flat sides together to stick.
- In a few minutes, you will be ready to serve.
These macaroons are really sweet, so if you want to serve something salty to go with them I suggest one of the following:
Do not forget to comment and post pictures about how you did.
Almond Macaroons
Ingredients
- 100 grams egg whites about 3 eggs
- 175 grams sugar
- 125 grams almond flour
- ¼ teaspoon lemon’s juice optional
Instructions
- Place the egg whites, sugar and almond flour in a pot and mix while cooking for 10-12 minutes over medium heat. Cook until the texture starts to have a consistency that it takes about 10-15 seconds to spread when you mix it.
- Once removed from heat, add the lemon’s juice if using and mix to cool.
- When the mixture comes to room temperature use a cream bag to make walnut-sized macaroons on the oven sheet. They should be about 2-3 centimetres apart. Press a wet finger on top of each to flatten slightly.
- Bake in a preheated oven at 130° Celsius (275° F) for about 25 minutes. Then increase the heat to 150° Celsius (300° F) and bake for an additional 10 minutes.
- Make a toothpick test to check. Poke a toothpick into one of the macaroons, if it comes out clean, they are ready.
- Prepare a damp kitchen towel. When out of the oven, place the oven sheet with the macaroons still on top of it on to this wet kitchen towel. This will make the bottom of the macaroons become humid and sticky. Leave on this kitchen towel for 2-3 minutes. Then stick two macaroons with the bottom sides facing each other. Set aside, the humidity will make them stick to each other.
- After a few minutes, they are ready to serve.
Notes
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