I first made these as a Passover dessert and they were just right: free of wheat and leavening, as foods for Passover must be, and familiar as a play on the popular-for-Passover coconut macaroon. And then, after Passover ended, I kept the recipe on the top of the pile to make for friends who were on gluten-free diets. Finally, I made them often, for no reason at all except a craving for something delicious.
A word on the almonds and egg whites: To get the best texture, start with sliced (my preference) or slivered almonds and grind them in a food processor. If you use almond flour instead, the macaroons will be heavy and their texture won’t be nearly as interesting; when you use the processor, you get a somewhat uneven mix. It’s nice to have a few larger pieces of nuts here and there. As for the whites, I can’t give you an exact measurement for them. In all likelihood, you’ll need both whites, but just before the last bit goes into the processor, pinch the dough: If it holds together and feels as though you’ll have an easy time rolling balls between your palms, call it quits.
Excerpted from Dorie’s Cookies, published by Rux Martin/Houghton Mifflin Harcourt. Copyright © 2016 Dorie Greenspan. Photographs © 2016 Davide Luciano and Claudia Ficca.