Orange Macaroons

on Table 10 Orange Macaroons


Yield: 5 Dozen

1 Large Egg White

1 Pound Almond Paste

1/2 Cup Confections Sugar, sifted, plus more for surface 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


Preheat oven to 350 degrees F.

Line 2 baking sheets with parchment paper or nonstick baking mats. Beat 1 egg white, the almond paste, confections 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.

Roll dough into 1/2-1 inch balls.  Coat with powdered sugar and place on prepared baking sheet 1 inch apart.

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.)