Description
Greek walnut macaroons, or karydato macaroons, are chewy, spiced cookies made with ground walnuts, egg whites, and a touch of citrus. Naturally gluten-free, they’re fragrant, rustic, and perfect with tea or coffee.
Ingredients
- 2 cups walnuts, finely ground
- 3 large egg whites
- 2/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp orange zest (optional)
- Pinch of salt
- Optional: 20–24 whole walnut halves for topping
Instructions
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a bowl, beat egg whites with a pinch of salt until soft peaks form.
- Gradually add sugar while beating until mixture is glossy and holds peaks.
- Gently fold in ground walnuts, cinnamon, and orange zest until fully combined.
- Drop spoonfuls of the mixture onto the prepared baking sheet.
- Top each with a walnut half if using.
- Bake for 20–25 minutes, until lightly golden around the edges and set on top.
- Cool on the baking sheet for a few minutes before transferring to a rack.
Notes
- Pulse walnuts in a food processor until they resemble coarse sand.
- Add vanilla extract or swap orange zest with lemon for variation.
- Dip bottoms in melted dark chocolate for a richer version.
- Avoid overbeating or underbeating egg whites to maintain structure.
- Store in an airtight container or freeze for longer storage.
Nutrition
- Serving Size: 1 macaroon
- Calories: 110
- Sugar: 7g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
