Southern Hills Macaroons

These macaroons blend almond paste with an unexpected addition: white cornmeal. That quarter cup of cornmeal adds a barely-there gritty texture that gives each cookie a distinctive bite, setting these apart from standard smooth almond macaroons. A tablespoon of honey rounds out the sweetness with a floral note that complements the almond.

The batter is flour-free and relies entirely on almond paste, sugar, cornmeal, and egg whites for structure. Piping through a pastry bag with a round tip gives uniform rounds, and dampening the tops with a cloth before baking smooths any peaks so they bake flat and even.

Parchment paper is not optional here. These macaroons stick ferociously to bare baking sheets and will tear apart when you try to remove them. Baked on parchment, they peel away cleanly once fully cooled, with smooth, flat bottoms and light golden tops.

Chef Tips

• Blend the almond paste with the sugars thoroughly before adding egg whites. Lumps of almond paste won’t dissolve once the whites go in.
• Add the egg whites gradually, not all at once. This gives you better control over the batter consistency. It should be thick enough to hold its shape when piped.
• Let the macaroons cool completely on the parchment before peeling. Warm macaroons are soft and fragile. Cold ones release cleanly.
• Cool your baking sheets between batches. A hot sheet starts cooking the bottoms before the tops have set, causing uneven browning.

Variations

• Chocolate dipped: Dip the cooled bottoms in melted dark chocolate for an almond-chocolate combination.
• Lemon macaroons: Add a teaspoon of lemon zest to the batter for a bright citrus note that plays well with the almond.