Difficulty: Easy
Yield: Approximately 15 cookies
Nutritional Information Per Serving (1 cookie out of 15): Calories 153, Total Fat 8 g, Saturated Fat 1 g, Carbohydrates 18 g, Dietary Fiber 2 g, Sugar 14 g, Protein 4 g, Cholesterol 0 mg, Sodium 32 mg
Total Time: 5 hours (including chilling)
Active Prep Time: 1 hour

Discover the chewy joy of Vegan Almond Macaroons, a standout from my debut cookbook, Flour. Almonds are my go-to snackI always have a handful ready (sorry, Christopher, for the laundry mishaps!). This gem came from my mentor, Chef Jamie, and was a Flour Bakery favorite for years. Then I swapped egg whites for aquafabathe magical liquid from canned chickpeas that whips like egg whites. The result? Indistinguishable taste, now fully vegan and even better. Plan ahead: the batter needs at least 4 hours (or overnight) to chill into perfect, irresistible chewiness.

Ingredients

2 1/2 cups (250 grams) sliced almonds with skins, for the dough, plus around 1/2 cup (50 grams) more for topping
1 cup (200 grams) granulated sugar
1/3 cup (80 grams) aquafaba (the liquid from a can of no-salt chickpeas or homemade alternative)
3/4 teaspoon pure almond extract
1/4 teaspoon kosher salt

Instructions

Place the 2 1/2 cups (250 grams) sliced almonds, sugar, aquafaba, almond extract, and salt into a stand mixer fitted with the paddle attachment. Mix on medium-high speed for 10 minutes. Yes, a full 10 minutes! The almonds will gradually break down until the mixture has the texture of thick quicksand. Transfer the batter to an airtight container and chill in the refrigerator for at least 4 hours, preferably overnight, to let it firm up.
Once ready to bake, preheat the oven to 325F (163C) and position a rack in the center. Line a baking sheet with parchment paper and spray it generously with nonstick cooking spraythese cookies stick easily, so don't skimp. Using a small (2-tablespoon) ice cream scoop or large spoon, portion out dough balls approximately the size of golf balls onto the baking sheet, spacing them a few inches apart. Flatten each dough ball with the palm of your hand to about 1/2 inch thickness; wet your hand with water to prevent sticking. Sprinkle the reserved 1/2 cup (50 grams) sliced almonds on top, pressing lightly to make them adhere. Bake for 26 to 30 minutes, rotating the baking sheet halfway through. The cookies are done when they have a warm golden-brown color on top and edges and the almonds look lightly toasted. Don't underbake, or the centers will turn gummy. Cool the macaroons on the baking sheet, then transfer to a wire rack.
Store the macaroons in an airtight container at room temperature for up to one week.