New This Month

Blancmange Macaroons

Use this recipe when making our Blancmange.

  • Yield: Makes 6 dozen

Source: Martha Stewart Living, June 2000


  • 1 1/4 cups all-purpose flour
  • 1 cup sugar, plus more for sprinkling
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • Almond-sugar mixture from Blancmange, use 4 cups total
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 50 to 60 whole blanched almonds (2 to 3 ounces)


  1. Heat oven to 375 degrees. In a bowl, whisk together flour, sugar, salt, and baking soda.

  2. In another bowl, combine the almond mixture with 2 eggs and the vanilla.

  3. Stir flour mixture into almond mixture. Drop by rounded tablespoons, 1 inch apart, onto parchment-lined baking sheet. Press an almond into top of each cookie.

  4. Lightly beat remaining egg in a small bowl with 1 teaspoon water; brush over cookies. Sprinkle generously with sugar. Bake until cookies are light golden and firm, 20 to 25 minutes. Cool on rack; serve.

Cook's Notes

These moist cookies are best served within a day of being made.

Reviews Add a comment