Crunchy Macaroons

by Editorial Staff

Crunchy, not sugary macaroons without unnecessary ingredients! I reread many different recipes for macaroons, most of them were confused by a large amount of sugar, so I decided to experiment to reduce the sweetness of this, of course, delicious baked goods. He succeeded! I am sharing this recipe with you! Lovers of almond flavor, drop by, I hope you will be satisfied.

Summary

Cook Time	20 mins
Total Time	35 mins
Course	Baking
Servings (Default: 26)

Ingredients

Almonds (or almond flour) – 150 g
Powdered sugar – 50 g
Chicken egg – 1 pc
Nutmeg – to taste

Instructions

If you have roasted almonds, then you just need to grind them, for example, in a grinder. My nuts are not fried, so I ground them and then dried them a little.
Now I mix the icing sugar with almond flour, add a little bit of nutmeg, then drive in an egg.
The dough is thick and sticky. I take two teaspoons, pour water into a small container, put it next to it. As you understand, water is needed in order to periodically moisten spoons in it … I slightly smeared the form with vegetable oil (I took corn oil). The rest is a matter of technology, so to speak. I don’t really like all these molds with spoons, but somehow it turned out easily, I didn’t expect it myself …
From this amount of dough, I got not very beautiful (although in shape a little resemble almonds) 26 cookies, naturally the size of a teaspoon … As you can see, I had to stack them tightly, since my shape is not large, I was afraid that stick together, but it did not happen! Again I was glad that the fears were in vain!
Cookies were baked at 180 degrees for 20 minutes. Then I opened the lid of my air fryer (or the door of the oven, if you have one), left the cookies there for 15 minutes, pulled out the form, and let the baked goods cool down.
It was easy to separate the cookies from the mold, there was no damage …

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.