Greek Almond Macaroons Maronhinos or Martsapades
Delight your taste buds with Greek Almond Macaroons, also known as Maronhinos or Martsapades, a traditional treat bursting with nutty, aromatic goodness. These naturally gluten-free cookies combine finely ground blanched almonds, light and airy egg whites, and a touch of almond and vanilla extracts for a perfectly balanced flavor. Lightly dusted with powdered sugar and baked until golden with characteristic cracks on top, these macaroons are irresistibly crisp on the outside and tender on the inside. Ready in just under 35 minutes, this simple yet elegant recipe is ideal for holidays, gatherings, or an everyday pairing with coffee or tea. Easily stored for a week, these almond cookies satisfy sweet cravings while providing a delightful taste of Greece!
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Recipe Information
Ingredients
- 250 grams blanched almonds
- 200 grams granulated sugar
- 3 large egg whites
- 0.5 teaspoons almond extract
- 0.5 teaspoons vanilla extract
- 50 grams powdered sugar
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Place the blanched almonds in a food processor and pulse until they turn into a fine almond flour. Be careful not to overprocess to avoid turning them into almond butter.
In a large mixing bowl, combine the ground almonds and granulated sugar. Stir until evenly mixed.
In a separate bowl, whisk the egg whites until they turn frothy but not stiff.
Add the frothy egg whites to the almond and sugar mixture. Mix until the ingredients come together into a sticky dough.
Stir in the almond extract and vanilla extract for added flavor.
Using damp hands or a small cookie scoop, form the dough into small balls, approximately 2.5 cm (1 inch) in diameter. Place them on the prepared baking sheets, leaving about 2.5 cm (1 inch) of space between each.
Sift the powdered sugar over the top of the balls, creating a light dusting.
Bake the macaroons in the preheated oven for 10-12 minutes, or until the tops are lightly golden and slightly cracked.
Remove the baking sheets from the oven and let the macaroons cool on the parchment paper for 5 minutes before carefully transferring them to a wire rack to cool completely.
Serve and enjoy your delicious Greek almond macaroons with coffee or tea. Store leftovers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 306.2 g | 111% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 258.8 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 677 mg | 52% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1953 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
