You can have these macaroons ready in less than 25 minutes if you use store bought blanched almonds. I blanched my almonds because I usually buy them in bulks and keep them in the freezer.
Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Yields: 12 macaroons
1½ cups finely ground blanched almond
1 cup granulated sugar
2 large egg whites
1 teaspoon vanilla extract or 1/4 teaspoon finely ground cardamom
Preheat oven to 350 degrees and adjust the oven rack to the middle position. Line a baking sheet with silicone baking mat. If using a parchment paper coat with nonstick cooking spray.
Add almonds and sugar to the bowl of a food processer. Pulse on highest speed for 1 minute. Add egg whites and vanilla extract or ground cardamom; pulse, scraping sides of the bowl, for 1 to 2 minutes or until the mixture is pasty. If you don’t have a food processer just knead the ingredients for few minutes before shaping them.
Take 1 tablespoonful of the mixture, roll into 1-inch ball between your palms. Place the balls on the baking sheet, setting them well apart.
Bake macaroons in a 350 degrees oven for 15 to 18 minutes or until lightly browned. Macaroons are done when they have cracked lightly across the top. If using a parchment paper, slide it onto a well dampened towel. As soon as the paper is moist, remove the macaroons; be careful not to let them absorb any moisture.
Blanching and grounding whole almonds:
Place almonds in a bowl. Add enough boiling water to cover the almonds. Allow to sit for 2 to 3 minutes, drain. Rinse under running cold water. When almonds are cool to the touch, take a single almond between your thumb and forefinger and pinch gently to slide the skin off. The skin should come off very easily. Repeat until all almonds have been peeled. Skin of older almonds may be harder to remove. Just soak them longer to soften the skin.
Place almonds into the bowl of a food processor fitted with the metal chopping blade. Process for 2 to 3 minutes or until finely ground.