Moroccan Almond Macaroons (Mlewza or Ghrieba d’ellouz)

Method11 steps

1. 1

   Step 1: Measure the 7 oz caster sugar and set aside 1 tsp for the mastic gum. In a strong food processor, grind all the prepared almonds with the remaining caster sugar until they form a paste or nearly do.

   Uses 1.13 lb whole almonds, blanched, skinned and thoroughly dried · 7 oz caster sugar, divided

2. 2

   Step 2: Crush the 3–4 grains of culinary mastic gum with the 1 tsp caster sugar reserved in step 1, using a pestle and mortar or the back of a glass. Work this powdered mixture into the almond paste from step 1.

   Uses 3–4 grains culinary mastic gum · 1 tsp caster sugar reserved from the 7 oz stock · Almond paste made with the remaining caster sugar

3. 3

   Step 3: Use the convection-oven route. Preheat the oven to 180 °C (350 °F), line two baking sheets with baking paper and put the 8 oz icing sugar in a deep plate or wide bowl for coating.

   Uses 8 oz icing sugar for coating

4. 4

   Step 4: Lightly whisk the medium whole egg (1 medium) and medium egg yolk (1 medium) with the pinch of salt. Break the sweetened mastic-almond paste from step 2 into rough pieces and mix it in with the strained apricot jam (2 tbsp), melted and cooled butter (2 tbsp), baking powder (½ tsp), lemon zest (1½ tsp) and optional almond extract (4 drops). Mix by hand or with the processor until homogeneous and free of lumps, without overworking.

   Uses 1 medium whole egg · 1 medium egg yolk · 1 pinch salt · Sweetened almond paste with mastic · 2 tbsp apricot jam, measured after straining · 2 tbsp butter, melted and cooled · ½ tsp baking powder · 1½ tsp lemon zest

5. 5

   Step 5: Shape the dough from step 4 into smooth small balls, approximately 0.7 oz each or about 1.2 inches across. If your hands become sticky, wash them and keep them lightly moistened with clean water while shaping.

   Uses Almond macaroon dough · Clean water, as needed to lightly moisten clean hands while shaping

6. 6

   Step 6: Roll the tops and sides of the shaped dough balls from step 5 in the icing sugar coating bowl set out in step 3. Leave any unused coating sugar in the bowl.

   Uses Shaped almond dough balls · Icing sugar coating bowl

7. 7

   Step 7: Lift the coated balls from step 6 onto the lined baking sheets, leaving at least 3 inches between them. Press your thumb lightly into the center of each; flatten them slightly, without pressing them flat.

   Uses Icing-sugar-coated dough balls

8. 8

   Step 8: Bake with convection heat and the baking sheet in the middle of the oven. Follow the next two steps for each baking sheet; if the sheets do not fit appropriately together, bake them in separate batches.

9. 9

   Step 9: Bake the prepared cookies from step 7 in the middle of the preheated convection oven for at least 12 minutes. Check at 12 minutes: if they need longer, rotate the sheet for even coloring and continue for a few minutes until the surfaces are cracked and the cookies are baked through.

   Check convection-baked macaroons · 12 minUses Prepared unbaked macaroons for the oven

10. 10

    Step 10: Remove the baked cookies from step 9 and let them cool. If a second prepared sheet from step 7 is waiting, bake it using step 9’s same 12-minute first check and finish until baked through, then let it cool.

    Uses Baked macaroons · Any remaining prepared baking sheet

11. 11

    Step 11: Once all the macaroons from step 10 have cooled, store them in an airtight container. Put baking paper or foil between layers to protect the icing. The author estimates about 40 small cookies from this batch.

    Uses All cooled finished almond macaroons