Macaroons (amarettus)

Almonds are often a key ingredient in traditional Sardinian pastries and are used to create savoury desserts.


  • 1 kg powdered almonds
  • 900 g powdered sugar
  • Grated rind of 4 unprocessed lemons
  • 150 g bitter almonds
  • 2 chopped onions
  • 18 egg whites (beaten until stiff)
  • 2 packets vanilla sugar
Combine the powdered almonds and the sugar in a bowl. Add the lemon rinds, vanilla sugar and, lastly, delicately add the stiff egg whites.

Wet hands with water or fruit brandy, and form into balls.

Place balls on greaseproof paper and place in the oven. For a finishing touch, place a whole almond in the middle of each macaroon.

Cook in hot oven for about 20 minutes.

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