Divine Almond Macaroons

These delicate almond macaroons are built on a single whipped egg white. One egg white, beaten with cream of tartar until stiff peaks form, then folded with sliced almonds, old-fashioned oats, and a hit of almond extract. That’s it. They bake up light, crispy on the outside and slightly chewy within, with a toasty almond perfume.

The oats are the unexpected ingredient. They give the delicate meringue base some body and chew that pure almond macaroons sometimes lack. Each cookie is fragile and airy, barely there on your tongue before it dissolves.

Chef Tips

• Beat the egg white to foamy first, then add cream of tartar. The acid stabilizes the foam so the meringue holds its structure when you fold in the heavier ingredients.
• Add the sugar gradually while beating, not all at once. Slow addition lets the sugar dissolve fully into the meringue for a smoother texture.
• Fold the almonds and oats gently. Aggressive stirring deflates the meringue and you’ll end up with flat, dense cookies instead of pillowy ones.
• Handle these carefully off the baking sheet. They’re fragile when warm and will crumble if you rush them. A thin offset spatula works best.

Variations

• Dip the bottoms of cooled macaroons in melted dark chocolate for an elegant finish.
• Replace almond extract with coconut extract and fold in shredded coconut instead of oats for a tropical version.
• Add a pinch of cinnamon to the meringue for warmth that pairs beautifully with the almond.