Apricot Jam Macaroons | Recipes | PBS Food

Apricot Jam Macaroons


Prep time: 25 Minutes

Total time: 45 Minutes

Yield: Makes about 30



  • 3 cups sliced blanched almonds
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 cup apricot (or other) jam


  1. Preheat oven to 350° . In a food processor, finely grind almonds, sugar, and salt. Add egg whites and vanilla; pulse until a ball forms.
  2. With wet hands, shape level tablespoons of dough into little balls (dough will be very sticky). Place on parchment-lined baking sheets; flatten slightly. Use moist finger to make an indentation in the center of each cookie. Bake until crackly and light golden, 15 to 20 minutes.
  3. Cool 5 minutes; transfer to a rack. Meanwhile, warm jam over low heat or in microwave in 10-second intervals until slightly liquefied and easy to spoon. Spoon jam filling into each cookie. Let set, about 5 minutes.

Nutrition Info

Per cookie: 107 calories; 6.9 grams fat; 3.1 grams protein; 8.8 grams carbohydrates; 1.3 grams fiber
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