Macarons de Nancy
Macarons de Nancy are delicately crisp on the outside and soft and chewy on the inside! Unlike the colorful Parisian macarons you may know, these rustic cookies are simpler but every bit as delicious. Made with nuts, egg whites, and sugar, they’re naturally gluten-free and impossibly charming, especially around the holidays!
What are Macarons de Nancy?
Macarons de Nancy come from the city of Nancy in northeastern France. The recipe has been a closely guarded local treasure, associated with French nuns who baked them as a way to sustain themselves during difficult times. Although the recipe is not public knowledge, I have made these as close as possible to the real thing!
Unlike Parisian macarons, which require careful piping, fillings, and delicate shells, Macarons de Nancy are beautifully rustic. They’re simply mounded on a baking sheet, brushed with a little water, sprinkled with sugar, and baked until golden.
Why You’ll Love This Nancy Macarons Recipe
- Simple Ingredients: You don’t need anything fancy to make these Nancy macaron cookies! Just nuts, sugar, and egg whites that you probably already have on hand. The simplicity makes them approachable for bakers of all skill levels, while still delivering incredible flavor.
- Naturally Gluten-Free: Since these cookies are made with nut flours instead of wheat flour, they’re a great option for anyone who avoids gluten. The texture is still chewy and satisfying, so you won’t feel like you’re missing out.
- Rich, Nutty Flavor: The combination of almonds and walnuts creates a flavor that’s both familiar and unique. It’s earthy, slightly sweet, and perfectly balanced with the delicate almond extract.
- Holiday Tradition: These cookies have been a part of French holiday traditions for centuries, and they’ll bring that same cozy, festive feeling to your kitchen. They make a beautiful addition to any Christmas cookie tray or dessert spread.
Ingredients You Need
- Almond flour: The foundation of the recipe, giving that classic macaron flavor. Use finely ground almond flour for the best texture.
- Walnut flour (or other nut flour): Walnuts add an earthy richness, but you can swap with hazelnuts or pecans for a twist.
- Powdered sugar: Sweetens and binds the batter while creating that signature crisp top when sprinkled before baking.
- Egg whites: Whipped until glossy and stiff, they provide structure and create the airy chew.
- Almond extract: Just a drop intensifies the almond flavor without overpowering.
How to Make Macarons de Nancy
- Combine Dry Ingredients: In a large bowl, combine the almond flour, walnut flour (or your chosen nut flour), and powdered sugar.
- Whip the Egg Whites: In a separate clean, dry bowl, whisk the egg whites until soft peaks form. Add a drop of almond extract and continue whisking until the mixture becomes glossy and forms stiff peaks.
- Fold Together: Gently fold the sifted dry ingredients into the egg whites in small batches.The batter should have a thick yet smooth consistency.
- Preheat & Pipe: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. Using a spoon or piping bag, drop or pipe small, evenly sized mounds of the batter onto the sheet. Leave some space between each cookie to allow for spreading.
- Brush with Water & Allow to Sit: Using a brush or your fingers wet each with a touch of water. Let the macarons sit at room temperature for 20-30 minutes. This step helps them develop their signature smooth surface.
- Sprinkle with Powdered Sugar: Sprinkle each cookie with powdered sugar before baking.
- Bake & Enjoy: Bake in the preheated oven for 15-18 minutes, or until the edges are golden and the tops are firm. Remove from the oven and allow the macarons to cool completely on the baking sheet.
Tips for Success
- Whip egg whites properly! Start at low speed until frothy, then gradually increase. Glossy, stiff peaks are the goal.
- Fold gently. When adding the nut mixture, be sure to fold the egg whites in carefully. You want to keep as much volume in the egg white as possible.
- Rest before baking! Letting the cookies sit helps them develop a smooth surface and prevents cracking before baking them.
- Don’t skip the sugar dusting. That final dust of powdered sugar before baking gives the cookies their lovely sheen and extra crunch.
- Watch the bake time. They should be lightly golden at the edges! Too long and they’ll dry out, so be sure to keep an eye on them.
Serving Suggestions
These cookies are delightful on their own with a cup of coffee or tea! My favorite time to serve them is during holiday festivities. You can add them to a Christmas cookie platter (along with my walnut snowball cookies and my stamped shortbread cookies), wrap them in parchment and ribbon for edible gifts, or pair them with fresh fruit for a dessert spread.
Frequently Asked Questions
No. Parisian macarons are the colorful, sandwiched confections with fillings like ganache or buttercream. Macarons de Nancy are just nuts, sugar, and egg whites!
Yes! Traditional recipes vary, and while walnut flour adds richness, you can use 100% almond flour if that’s what you have.
Not at all. You can simply spoon the mixture onto a baking sheet. If you want a neater look, a ziplock bag with the corner cut off works too.
Stored in an airtight container at room temperature, Macarons de Nancy will stay chewy and fresh for 4–5 days. You can also freeze them by placing the cooled cookies in a freezer-safe bag or container for up to a month. Thaw at room temperature before serving.
More Recipes to Try
- Pink Peppercorn Shortbread Cookies
- Easy White Chocolate Truffles
- Gluten-Free Chocolate Soufflé
- Old-Fashioned Sugar Plums
- Boozy Chocolate Truffles
Macarons de Nancy Recipe
Ingredients
- 1 cup almond flour
- ½ cup walnut flour or other nuts
- 1 ¼ cup powdered sugar
- 2 large egg whites
- Drop of almond extract
Instructions
- In a large bowl, combine the almond flour, walnut flour (or your chosen nut flour), and powdered sugar.
- In a separate clean, dry bowl, whisk the egg whites until soft peaks form. Add a drop of almond extract and continue whisking until the mixture becomes glossy and forms stiff peaks.
- Gently fold the sifted dry ingredients into the egg whites in small batches. The batter should have a thick yet smooth consistency.
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. Using a spoon or piping bag, drop or pipe small, evenly sized mounds of the batter onto the sheet. Leave some space between each cookie to allow for spreading.
- Using a brush or your fingers wet each with a touch of water. Let the macarons sit at room temperature for 20-30 minutes. This step helps them develop their signature smooth surface.
- Sprinkle each cookie with powdered sugar before baking.
- Bake in the preheated oven for 15-18 minutes, or until the edges are golden and the tops are firm. Remove from the oven and allow the macarons to cool completely on the baking sheet.
