FOOD! Pinched Orange Macaroons

After several years of eating around the wheat so common in my Italian/Midwestern family’s diet, a few members of the clan have started to accommodate my eating restrictions at larger family gatherings.  This has been both unexpected, and lovely.  My 85-year-old Gram has even taken to making me a batch of GF pasta at Sunday dinners, my mother routinely makes GF banana breads for my consumption.  My aunt Annette, a registered Dietitian, likes to share recipes and resources she comes across.  Just today, in fact, she called to see if I was coming for Easter dinner, and was visiting the GF bakery near her home to ensure I could indulge in end-of-feast sweets.This is a recipe Annette shared during Christmas, as an alternative to cookies.  I’ve only made it once, and it was pretty straight forward.  The challenge can be finding the ingredients- make sure you’re using almond paste, not filling! (click the Read More button for recipe.)

Recipe courtesy of Martha Stewart.


pinched orange macaroons, a la Martha Stewart.


  • 2 large egg whites
  • 1 LB almond paste
  • 1/2 cup confectioners’ sugar
  • 1/8 tsp almond extract
  • 1/2 oz. (1 TBSP) Grand Marnier or other orange liquor
  • 1.5 tsp grated orange zest

Line 2 baking sheets with parchment paper.    Beat 1 egg white, almond paste, sugar, almond extract until creamy, about 2 minutes.  Add liquor and orange zest and mix for 1 min.

Put dough on clean surface dusted with confectioners sugar.  Roll dough into two 3/4 inch thick logs, about 18 long.  Cut each log crosswise into thirty 1/2 inch pieces.  Roll each piece into a ball.   Lightly beat other egg white.  Brush onto each dough ball, and roll in sugar, tapping to remove excess.  Transfer to prepared baking sheets.  LET STAND FOR 30 MINUTES.

Preheat oven to 350.  Pinch each dough ball with 3 fingers to form pyramid shape.  Bake for 15 minutes, until golden brown   Cool.


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