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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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 (57)

66 Ratings
  • 5 star values: 24
  • 4 star values: 14
  • 3 star values: 18
  • 2 star values: 6
  • 1 star values: 4
Rating: Unrated
09/21/2013
Yummy & easy
Rating: Unrated
01/16/2012
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.
Rating: Unrated
12/27/2011
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!
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Rating: Unrated
01/24/2010
Destasio: Would you mind sharing the brand name of the almond paste that you used? Thanks.
Rating: Unrated
01/18/2010
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!
Rating: Unrated
01/18/2010
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!
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Rating: Unrated
01/11/2010
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.
Rating: Unrated
12/27/2009
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.
Rating: Unrated
12/27/2009
i would also like to find the almond paste source? it was to be on the website, just don't know where to look
Rating: Unrated
12/25/2009
Martha mentioned the source for the almond paste would be on the website. Please tell us where we can buy the almond paste.
Rating: Unrated
12/04/2009
Made these last year and they were fabulous. Even after 12 months, my family remembers them and is requesting them. Recipe worked perfectly. I just wish the video was still online. Mine looked just like Martha's, and that doesn't often happen with recipes online. Thanks, Martha!
Rating: Unrated
12/31/2008
Mine didn't turn out at all! I used almond paste from the bulk food store and it was terrible to work with...the paste was hard, the dough runny and super hard to work with. Rolling, dipping, rolling in sugar - what a mess! They started to slump as soon as they hit the cookie sheet and in the oven melded into one huge crusty cookie (so funny, wish I could upload a pic!). But they're still delicious. Don't know if I'll try this one again, it was too time consuming to risk another flop.
Rating: Unrated
12/21/2008
My dough was really wet - nothing like on the video. I made my own almond paste using The Taste of Home recipe. It looked perfect - thick like paste. However, I think the homemade paste must have been the problem. All the other ingredients were followed closely. I even use the same mixer (not blue . . .) I'll try them again with the canned version.
Rating: Unrated
12/18/2008
Luckily the nearbye bakery carries almond paste, I found these time consuming to make, the egg white then the rolling in the sugar , but they turned out quite incredible and begrudgingly will have to add these to my repertoire, big hit with family and my friends, along with many requests.....Damn you Martha Stewart!
Rating: Unrated
12/18/2008
I just made these and they didn't turn out at all. I knew something was wrong when the dough was too runny. I persevered and added tons of icing sugar until the dough looked like the one on the video. Things seemed to be fine and I proceeded to roll and dry. When I took them out of the oven they were completely flat. And they are way too sweet. I won't be trying them again as it cost almost $10.00 for the almond paste. Oh well.
Rating: Unrated
12/17/2008
Just made these cookies and they turned out great. I love anything with almond paste. I always rate my cookies and these scored a perfect ten. Thanks Martha.
Rating: Unrated
12/17/2008
mIne went flat and mushy too. Even after doubling the sugar. the goo still tasted good but I don't know if I will b e trying these again.
Rating: Unrated
12/16/2008
To those who had difficulty with the dough, I wonder if it's the difference between brands of almond paste. I'd be curious to know what you used. I used 2 8-oz. cans of Solo almond paste (NOT almond pastry filling; too wet). Followed recipe exactly, adding additional 30 min. drying after pinching. Macaroons were perfect. (Also, wet your hands a little when forming the balls. Helps with the sticky dough.)
Rating: Unrated
12/16/2008
To those who had difficulty with the dough, I wonder if it's the difference between brands of almond paste. I'd be curious to know what you used. I used 2 8-oz. cans of Solo almond paste (NOT almond pastry filling; too wet). Followed recipe exactly, adding additional 30 min. drying after pinching. Macaroons were perfect. (Also, wet your hands a little when forming the balls. Helps with the sticky dough.)
Rating: Unrated
12/16/2008
To those who had difficulty with the dough, I wonder if it's the difference between brands of almond paste. I'd be curious to know what you used. I used 2 8-oz. cans of Solo almond paste (NOT almond pastry filling; too wet). Followed recipe exactly, adding additional 30 min. drying after pinching. Macaroons were perfect. (Also, wet your hands a little when forming the balls. Helps with the sticky dough.)
Rating: Unrated
12/15/2008
I found the dough very difficult to work, wet and sticky. All the balls went flat before drying and while cooking, they all went flat. What went wrong?
Rating: Unrated
12/15/2008
Could orange extract or just plain oj be used instead of Grand Marnier? If so, how much? 1 tsp or 1 Tbsp?
Rating: Unrated
12/15/2008
Haven't a clue what I did wrong but in following this recipe I found the dough to be very wet and after adding an additional cup of confectioner's sugar it was still difficult to roll out. The cookies slumped quite badly in waiting the 30 minutes. Did anyone else have a problem?
Rating: Unrated
12/14/2008
I love love love this recipe. You can really tell it's from a real pastry chef--absolutely every detail worked perfectly true to form. The taste is delicate and refreshing with the fresh zest and Grand Marnier. I can't wait to include these in my holiday gifts for people this year. I'm planning to package them up with some tea as a lovely homemade present. This recipe will definitely have a permanent place in my recipe collection.
Rating: Unrated
12/14/2008
I love love love this recipe. You can really tell it's from a real pastry chef--absolutely every detail worked perfectly true to form. The taste is delicate and refreshing with the fresh zest and Grand Marnier. I can't wait to include these in my holiday gifts for people this year. I'm planning to package them up with some tea as a lovely homemade present. This recipe will definitely have a permanent place in my recipe collection.
Rating: Unrated
12/12/2008
kateivy, Your can of Solo should be fine. The sugar content of almond paste makes it last a long time. Should you ever need a substitute for almond paste go to : http://www.joyofbaking.com/IngredientSubstitution.html HTH
Rating: Unrated
12/12/2008
I HAVE ONE CAN OF ALMOND PASTE FROM LAST YEAR> > DOES ANYONE KNOW IF STILL GOOD
Rating: Unrated
12/12/2008
Anyone know if there is a way I can make these without the almond? I would love to give a small box of 4 or 6 to the administration at the school, but with the no nut policy, as well as the head secretary having a nut allergy I would like to try with something else. thanks for your assitance
Rating: Unrated
12/11/2008
Made these this morning. Incredible. I'm glad almond paste (store bought OR homemade) is expensive; otherwise, I'd eat way too many of these. One suggestion....let them dry another 30 minutes AFTER pinching. They will be much more attractive. Thanks for a great recipe! Love it when Martha gives us "restaurant secrets!"
Rating: Unrated
12/11/2008
LindaBill no problem I've sent you an email today for almond paste(marzipan)
Rating: Unrated
12/10/2008
Could marzipan be used as an alternative to almond paste?
Rating: Unrated
12/09/2008
You can buy almond paste at any large grocery store in the baking section. It's usually from Denmark. however, I have made my own just by grinding almonds (WITHOUT THE SKIN) in a food processor or coffee grinder, and grinding it really fine. Then you add glucose syrup (or corn syrup or honey if you can't get glucose syrup...I've even used vegetable food grade glycerin). and add it to the almond to make a dough-like paste. If you've ever had marzipan, it's just like that.
Rating: Unrated
12/09/2008
where can I buy almond paste
Rating: Unrated
12/09/2008
where can I buy almond paste
Rating: Unrated
12/09/2008
You can buy a Microplane at Crate
Rating: Unrated
12/09/2008
hummingbird94501, MACAROON A small cookie classically made of almond paste or ground almonds (or both) mixed with sugar and egg whites. Almond macaroons can be chewy, crunchy or a combined texture with the outside crisp and the inside chewy. There is also a coconut macaroon, which substitutes coconut for the almonds. Macaroons can be flavored with various ingredients such as chocolate, maraschino cherries or orange peel. - THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst
Rating: Unrated
12/09/2008
raoke No need to purchase a microplane at Sur La Table unless you have a coupon code. You an easily find them at discount stores like TJ Maxx, Marshalls, Tuesday Morning, eBay, outlet stores, and on sale at major department stores, etc, for a fraction of the price.You can get them for about $12 and this includes shipping.
Rating: Unrated
12/09/2008
Could I do the same if I made Pecan paste? Or would the taste/recipe change it?
Rating: Unrated
12/09/2008
These sound good....but oh so sweet! Did anyone who made them find them too sweet?
Rating: Unrated
12/09/2008
Thanks Martha for providing us with this recipe. They look absolutely deliciious and it was educational to watch them being prepared by the chef and yourself. Can't wait to try them. Love the little gingerbread boxes too....Michael's here I come. Nice little gift to give to neighbours, friends, etc.
Rating: Unrated
12/09/2008
duster queen.........please I also need the almond paste receipe.thank you
Rating: Unrated
12/09/2008
Hi, LyndaBill!! I found this recipe for almond paste that might be close to Craft's, minus the lemon juice though. http://www.tasteofhome.com/Recipes/Homemade-Almond-Paste
Rating: Unrated
12/09/2008
I'm confused. I thought anything named macaroon would have coconut in it. I am still going to make these cookies, but wonder about the name.
Rating: Unrated
12/09/2008
Ivtocraft: Any chance of getting that recipe from you for the almond paste??? my email: flkeller10@yahoo.ca Thanks. Lynn.
Rating: Unrated
12/09/2008
I make my own almond paste by using fresh almond flour, egg whites, confectioners sugar and lemon juice. I refrigerate it in a plastic bag for future use.This is great future use. Can't wait to try them. I love anything almond.
Rating: Unrated
12/09/2008
Any idea if these can be frozen so they can be made ahead of time?
Rating: Unrated
12/08/2008
the microplane is available at Sur La Table for about $25. Well worth it and it comes in a few sizes.
Rating: Unrated
12/08/2008
I live in Michigan and I am going use the almond paste in a can. from the grocery store or if I get to the candy supply store they also selll the paste so try one of them stores good luck
Rating: Unrated
12/08/2008
bebe, I'm in Chicago also, I'm sure substituting any good almond paste would work. I've bought almond paste at both TI and Dominicks, I don't notice any real difference.
Rating: Unrated
12/08/2008
So you mean I need to order an almond paste from Bazzini (I live in Chicago) before I can bake these?? Is there any other way to go around this.......Seems like a lengthy process.....
Rating: Unrated
12/08/2008
Just baked these cookies and love them!! Have always been a fan of the traditional pastel sandwich macaroon but these are now my new favorite. They are easy to bake and my three sons love them too.
Rating: Unrated
12/08/2008
Please share the brand of Almond Paste that this chef uses. These look delicious.
Rating: Unrated
12/08/2008
What is the name of the microplane grater that was used on the orange?
Rating: Unrated
12/08/2008
THese look great. Good going Martha for getting the recipe from 4 Seasons. You always come thru for us. How about adding Nurtitional Info. on your cookie recipes this year.???? I'm trying to make Healthy cookies for friends and family. These look like they fit the bill. Anymore heirloom or famous cookies this year???
Rating: Unrated
12/08/2008
Bazzini
Rating: Unrated
12/08/2008
Nancy - Martha's favorite nut source - Bazzini
Rating: Unrated
12/08/2008
On the show they mentioned the best source for Almond Paste....Martha said it would be listed on the website. Can you please let me know the company. Thanks Nancy