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Pinched Orange Macaroons

66

This recipe, one of Martha's favorites, is courtesy of Patrick Lemble, executive pastry chef at the Four Seasons restaurant, in New York City.

  • Yield: Makes 5 dozen

Source: Martha Stewart Living, December 2009

Ingredients

  • 2 large egg whites
  • 1 pound almond paste
  • 1/2 cup confectioners' sugar, sifted, plus more for surface and coating
  • 1/8 teaspoon pure almond extract
  • 1/2 ounce (1 tablespoon) Grand Marnier or other orange-flavored liqueur
  • 1 1/2 teaspoons finely grated orange zest

Directions

  1. Line 2 baking sheets with parchment paper or nonstick baking mats. Beat 1 egg white, the almond paste, confectioners' sugar, and almond extract with a mixer on medium speed until creamy, about 2 minutes. Add Grand Marnier and orange zest, and beat until combined, about 1 minute.

  2. Turn out dough onto a clean surface lightly dusted with confectioners' sugar, and roll into two 3/4-inch-thick logs, about 18 inches long. Cut each log crosswise into thirty 1/2-inch pieces. Roll each piece into a ball.

  3. Lightly beat remaining egg white. Brush onto each dough ball, and roll in sugar, tapping to remove excess. Transfer to prepared baking sheets. Let stand for 30 minutes.

  4. Preheat oven to 350 degrees. Gently pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until pale golden, about 15 minutes. Transfer baking sheets to wire racks, and let cool completely. (Macaroons can be stored at room temperature for up to 1 week.)

Reviews Add a comment

  • MS12137482
    21 SEP, 2013
    Yummy & easy
    Reply
  • s4nte
    16 JAN, 2012
    These macaroons are very delicious! They're delicate & orange-y with just a little crispiness. The batter was a little wetter than in the video so I used a lot of powdered sugar (about 1/2 cup) when rolling out the log. I also found they slumped a bit when baked: they didn't hold their pointy pinched peaks. This might have been because the batter was wet and, I think I made the individual macaroons too big (got 48 not 60 out of the batch). I think this is a good recipe. I'd make em again.
    Reply
  • MS112632897
    27 DEC, 2011
    These are excellent. They were so good that I bought more paste to make a second batch. I took the advice of another commenter and used orange extract rather than almond extract so they had a lovely orange taste. A bit daunting the first time as I had never worked with almond paste before and did not know what to expect but they turned out beautifully. Agree that they are very messy to make but well worth it!
    Reply
  • ljhutz
    24 JAN, 2010
    Destasio: Would you mind sharing the brand name of the almond paste that you used? Thanks.
    Reply
  • destasio
    18 JAN, 2010
    These are the best cookies EVER! I love anything almond so I'm a little biast. The orange flavor wasn't too strong so next time I think I will exchange the almond extract for orange oil since the almond paste is already strong in flavor. Otherwise, a big hit and so easy...but a bit messy!
    Reply
  • destasio
    18 JAN, 2010
    These are the best cookies EVER! I love anything almond so I'm a little biast. The orange flavor wasn't too strong so next time I think I will exchange the almond extract for orange oil since the almond paste is already strong in flavor. Otherwise, a big hit and so easy...but a bit messy!
    Reply
  • elysee
    11 JAN, 2010
    I'm so glad that chef Lamble gave us this recipe. I made these cookies a few days after the show aired and they were the biggest hit at my dinner party.
    Reply
  • joycesdream
    27 DEC, 2009
    The source for the almond paste is Bazzinni Nut House, Bronx? 800-228-0172??, why not try to make your own almond paste, the recipe is on the internet.
    Reply
  • h2oann
    27 DEC, 2009
    i would also like to find the almond paste source? it was to be on the website, just don't know where to look
    Reply
  • HotNana24
    25 DEC, 2009
    Martha mentioned the source for the almond paste would be on the website. Please tell us where we can buy the almond paste.
    Reply