A great way to use up egg whites! Soft Italian Amaretti Cookies! Recipe in comments!
A great way to use up egg whites! Soft Italian Amaretti Cookies! Recipe in comments!
by BlackCatKitchen
1 Comment
BlackCatKitchen
My Nonna had 5 different recipes for **amaretti**, but this recipe is one of the **best**, and it’s just **so easy to make**! These Italian cookies are crunchy on the outside, and beautifully soft and chewy on the inside! Some recipes call for the amaretti to be squished before baking, but I prefer to keep them in ball form, as this results in a softer and chewier centre!
Amaretti go really well with an espresso, or crushed over an affogato dessert, and they’re the perfect bite-sized treat for when you’re entertaining guests!
* 4 egg whites (120g) * pinch of salt * 360g (3 1/4 cups) ground almonds * 180g (1 cup) sugar * 4g (2 tsp.) vanilla extract * 2g (1 tsp.) almond extract * 100g (1/2 cup) sugar, for rolling * 100 (3/4 cup) icing sugar (powdered sugar), for rolling
**This recipe makes approximately 28 cookies.**
—–
**METHOD**
​
1. To a large bowl, add 4 egg whites – that’s around 120 grams. You’ll want to whisk these to stiff peaks, but when it starts to foam up, add in a pinch of salt. 2. To a separate bowl, add 360 grams (3 1/4 cups) of ground almonds and 180 grams (1 cup) sugar. Whisk together until combined. If there are any clumps of almond, use your fingers to break the clumps. 3. Add one third of your almond mix to your egg whites and gently fold them in. To your egg white mix, add in 2 grams (1 tsp.) of almond extract. *If you want to use amaretto liqueur, add 4 grams (2 tsp.) now. This is optional!* Next, add 4 grams (2 tsp.) of vanilla extract – and just fold that in to combine. 4. Add in the rest of your almond and sugar mix. Continue folding this in, scooping along the bottom of the bowl and then bringing the mix down the center. This should form a wet ‘sand like’ dough. 5. Place your dough going in the fridge for 30 minutes. While the dough is chilling, preheat your oven to 180C or 350F and prepare your baking trays with some parchment paper. 6. Using a one and a half tablespoon (1 1/2 tbsp.) cookie scoop, scoop your dough directly into your 100 grams (1/2 cup) sugar. Then with wet hands, roll it into a ball and drop it into your 100 grams (3/4 cup) icing (powdered) sugar. I like to swirl the bowl of icing sugar; it helps shape the cookie and it coats the entire surface in sugar. Repeat this process, making sure the palms of your hands are wet, until you’ve finished rolling all of the dough. 7. These need abouta two centimeter (2 cm) gap on your baking tray. Bake for 20 minutes, or until they’re cracked on top and golden. While they’re still warm, remove them to a cooling rack and let them cool completely – and enjoy!!
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If you have any questions, let me know in the comments and I’ll help you ASAP! 🙂
1 Comment
My Nonna had 5 different recipes for **amaretti**, but this recipe is one of the **best**, and it’s just **so easy to make**! These Italian cookies are crunchy on the outside, and beautifully soft and chewy on the inside! Some recipes call for the amaretti to be squished before baking, but I prefer to keep them in ball form, as this results in a softer and chewier centre!
Amaretti go really well with an espresso, or crushed over an affogato dessert, and they’re the perfect bite-sized treat for when you’re entertaining guests!
If you’re a visual learner, you can watch my **recipe video** here: [https://www.youtube.com/watch?v=_MbpixZ8eps](https://www.youtube.com/watch?v=_MbpixZ8eps)
—–
**INGREDIENTS**
* 4 egg whites (120g)
* pinch of salt
* 360g (3 1/4 cups) ground almonds
* 180g (1 cup) sugar
* 4g (2 tsp.) vanilla extract
* 2g (1 tsp.) almond extract
* 100g (1/2 cup) sugar, for rolling
* 100 (3/4 cup) icing sugar (powdered sugar), for rolling
**This recipe makes approximately 28 cookies.**
—–
**METHOD**
​
1. To a large bowl, add 4 egg whites – that’s around 120 grams. You’ll want to whisk these to stiff peaks, but when it starts to foam up, add in a pinch of salt.
2. To a separate bowl, add 360 grams (3 1/4 cups) of ground almonds and 180 grams (1 cup) sugar. Whisk together until combined. If there are any clumps of almond, use your fingers to break the clumps.
3. Add one third of your almond mix to your egg whites and gently fold them in. To your egg white mix, add in 2 grams (1 tsp.) of almond extract. *If you want to use amaretto liqueur, add 4 grams (2 tsp.) now. This is optional!* Next, add 4 grams (2 tsp.) of vanilla extract – and just fold that in to combine.
4. Add in the rest of your almond and sugar mix. Continue folding this in, scooping along the bottom of the bowl and then bringing the mix down the center. This should form a wet ‘sand like’ dough.
5. Place your dough going in the fridge for 30 minutes. While the dough is chilling, preheat your oven to 180C or 350F and prepare your baking trays with some parchment paper.
6. Using a one and a half tablespoon (1 1/2 tbsp.) cookie scoop, scoop your dough directly into your 100 grams (1/2 cup) sugar. Then with wet hands, roll it into a ball and drop it into your 100 grams (3/4 cup) icing (powdered) sugar. I like to swirl the bowl of icing sugar; it helps shape the cookie and it coats the entire surface in sugar. Repeat this process, making sure the palms of your hands are wet, until you’ve finished rolling all of the dough.
7. These need abouta two centimeter (2 cm) gap on your baking tray. Bake for 20 minutes, or until they’re cracked on top and golden. While they’re still warm, remove them to a cooling rack and let them cool completely – and enjoy!!
​
​
If you have any questions, let me know in the comments and I’ll help you ASAP! 🙂