Almond Orange Macaroons

These almond orange macaroons are the French-Mediterranean version of the cookie, not the coconut-American kind. Whole almonds ground with sugar form the base, orange flower water brings perfumed citrus aromatics, and stiff egg whites bind everything into a chewy interior with a delicately crisp shell.

The blanching step at the start is the foundation. Tossing unblanched almonds into boiling water for 30 seconds, then draining and refreshing under cold water, makes the brown skins slip off in your fingers. Skinned almonds give a paler, cleaner-flavored cookie; the brown skins would otherwise tint the cookies tan and add astringent edge.

Chilling the almonds before processing is the technical detail most home cooks skip. Cold almonds release oil more slowly during food-processor grinding, which keeps the macaroon batter from turning into nut butter. Warm almonds = oily greasy mess.

Orange flower water is the perfumed Mediterranean ingredient that transforms these from generic almond cookies into something special. Look for it in Middle Eastern grocery stores or specialty markets; vanilla extract is not a substitute.

Serve with strong coffee, or alongside fresh fruit and a glass of dessert wine.

Pro Tips

• Use the parchment or greased brown paper exactly as the recipe specifies. The cookies stick to bare baking sheets and wax paper.
• Watch the bake closely. The cookies are done at light golden; deeper browning makes them dry and crumbly.
• Pulse the food processor with the almonds first before adding wet ingredients. This evens out the grind and prevents lumps.
• Cool on the paper for a few minutes before peeling. Hot macaroons stick and tear.

Variations

• Swap orange flower water for rose water for a Persian-leaning version.
• Add 1 teaspoon of finely grated orange zest along with the orange flower water for double-citrus depth.
• Use hazelnuts or pistachios in place of almonds for different nut profiles.