Macarons de Nancy Recipe
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!
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.
Notes
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.
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