Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Easy Jam Macaroons 3.0 (20) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 45 mins Yield: 30 Filled with apricot (or other) jam, these macaroons are an excellent treat to serve after dinner at your next dinner party. Ingredients 3 cups sliced blanched almonds ⅔ cup sugar ¼ teaspoon salt 2 large egg whites ½ teaspoons vanilla extract ¼ cup apricot (or other) jam Directions 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. 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. 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. Rate it Print