Amaretto Cookies

These are macaroon-style cookies with an almond-liqueur upgrade. Stiff-peaked egg whites form the entire structure, with no flour, butter, or yolks to weigh them down. The result is a crisp shell that gives way to a chewy, almost candy-like interior, with the warm marzipan-like flavor of amaretto running through every bite.

Beating the egg whites to stiff peaks before adding sugar is critical. The whites need to hold their shape on their own first, then the sugar gets folded in gradually to create a glossy, marshmallow-textured meringue. Skipping straight to sugar dissolves the protein structure and gives you a flat, runny mess.

Amaretto adds the signature flavor and just enough liquid to give these cookies their chewy interior. The alcohol largely bakes off, leaving behind the almond essence and a faint warmth. Use real almond extract as a non-alcoholic substitute (about 1 teaspoon), but you’ll lose some of that liqueur depth.

Flaked coconut and finely chopped almonds give these their textural personality. The coconut crisps and browns at the edges, the almond bits add little nutty crunches, and the egg white binds everything into chewy mounds.

Foil-lining is the move. Parchment can stick to delicate meringue cookies, but foil releases cleanly once the cookies cool.

Pro Tips

• Use room-temperature egg whites. Cold whites whip slower and to less volume.
• Make sure your bowl and beaters are completely free of grease. Any fat residue prevents proper whipping.
• Toast the almonds first for deeper flavor. Untoasted almonds taste flat in baked cookies.
• Store in an airtight container with a slice of bread to keep them chewy. Exposed to air, they go rock-hard fast.

Variations

• Drizzle cooled cookies with melted dark chocolate for an Italian-bakery-style finish.
• Swap amaretto for Frangelico (hazelnut liqueur) and use chopped hazelnuts instead of almonds.
• Add 2 tablespoons of finely grated orange zest for a bright citrus contrast against the almond.