Ginger Macaroons

Ginger Mararoons are sweet bites that accompany a fruit dessert or make a small snack. They are suitable for Dairy Free, Fodmap, Gluten Free, Paleo and Vegetarian diets.

These biscuits are a variation on traditional macaroons — sugar, egg white and ground almonds. I have reduced the quantity of sugar and added glacé or crystallised ginger. This reduces the intensity of the sweetness. However, do not be deceived! The biscuits remain high in sugar, hence the small portions.

They are simple to make, though it does require a little more time to coat them in almond flakes which aids their ‘must try’ appearance. For Fodmap diets replace the almond meal and flakes with walnuts; and for Nut Free diets substitute with ground sunflower seeds and roll in chopped sunflower or pumpkin seeds.

Diets for which Ginger Macaroons are suitable:

Dairy Free, Fodmap, Gluten Free, Paleo and Vegetarian.


Preparation: 15 mins | Cook: 20+ mins | Serves: 16 approx

2 egg whites
100 gm (3 1/2 oz) castor sugar
200 gm (2 1/4 cups) ground almonds (not Fodmap, see notes)*
100 – 150 gm (3 1/2 – 5 oz) glacé or crystallised ginger, finely chopped
flaked almond (approx 1/4 cup)


PREHEAT the oven to 160 C/325 F/Gas 3.
LINE a baking tray with parchment paper.
BEAT the egg whites. (They do not need to be light and fluffy.)
ADD the sugar and beat so the sugar dissolves in the egg white. (The mix does not need to be the consistency of meringue.)
ADD the ground almond and chopped ginger and mix so the ingredients are evenly combined.
MAKE balls of the macaroon mixture, approx 1 tbsp or walnut size, and roll it in your hands to make an even shape.
ROLL each ball in the almond flakes in a small bowl. (Press lightly so the flakes adhere.)
PLACE the macaroons on the tray.
BAKE for 20 minutes, check and cook until they have a little colour but are not brown.


– Accompanying a fresh fruit dessert eg papaya, berries, melon
– As a tasty snack.


* Replace almond with walnuts or pecan for a Fodmap diet; and ground sunflower seeds for Nut Free diet (I have not coded this recipe as Nut Free because the image clearly has nuts, although there are alternatives as outlined).


– For a traditional Macaroon or Amaretti biscuit increase the quantity of sugar to 200gm and replace the ginger with 1 tsp almond essence or 1 tbsp Amaretto liquor.

Serve the Ginger Macaroons with a fruit dessert:

Passionfruit Papaya Mousse
Rhubarb, Baked with Ginger
Strawberries with Balsamic

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