New This Month

Easy Jam Macaroons


Filled with apricot (or other) jam, these macaroons are an excellent treat to serve after dinner at your next dinner party.

  • Prep:
  • Total Time:
  • Yield: Makes about 30

Source: Everyday Food, September 2004


  • 3 cups sliced blanched almonds
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 1/2 teaspoons vanilla extract
  • 1/4 cup apricot (or other) jam


  1. Preheat oven to 350 degrees. In a food processor, finely grind almonds, sugar, and salt. Add egg whites and vanilla; pulse until a ball forms.

  2. With wet hands, shape level tablespoons of dough into little balls (dough will be very sticky). Place on parchment-lined baking sheets; flatten slightly. Use moist finger to make an indentation in the center of each cookie. Bake until crackly and light golden, 15 to 20 minutes.

  3. Cool 5 minutes; transfer to a rack. Meanwhile, warm jam over low heat or in microwave in 10-second intervals until slightly liquefied and easy to spoon. Spoon jam filling into each cookie. Let set, about 5 minutes.

Cook's Notes

JAM FILLING Warm 1/4 cup apricot (or other) jam over low heat, or in microwave in 10-second increments, until slightly liquefied and easy to spoon up.

Reviews Add a comment

  • MS12086858
    12 FEB, 2015
    Nut flours are widely available these days. Please list amounts of almond flour in this recipe. It is much easier to use almond flour than it is to drag out my food processor to grind nuts, clean up after -- you get my point. In the meantime, what is the equivalent for this recipe?
  • PCawthon
    21 SEP, 2012
    Marha Stewart is great about posting nutritional information in her Everyday Food magazine--a reward for purchasing the inexpensive magazine. This recipe nutritional info would be in September 2004 issue or you can figure it yourself. I don't have the 2004 copies to share with you. I am always thrilled to receive a good free recipe.
  • Patryce
    21 JAN, 2011
    2 large egg whites, so they do certainly have egg, but no fat from the egg yolk, which may be your point. Not suitable for the egg-allergic, but good for gluten-intolerant folks.
  • leighannet
    13 JAN, 2011
    (cont.) it said that each of these is 80kcal, 5gfat, and 8g carbs. not surprising that the fat is high with so much nut content but theyre dairy free and they sure look cute. LAT-RD, LD
  • leighannet
    13 JAN, 2011
    eggs and flour are not a requirement for nutritional analysis. but you can use several very user-friendly sites to analyze any recipe. I use for most of my clients and personal recipes (
  • Abeem
    13 JAN, 2011
    No flour, no eggs...I would LOVE if someone could figure out (or tell me how to figure out) the numbers on these cookies (nutritional figures). Thanks for some advice and if you have a site that figures it out for me, just let me know.