- With the rack in the middle position, preheat the oven to 350°F (180°C). Stack two baking sheets one on top of the other. Line the top baking sheet with a silicone mat or parchment paper (see note).
- In a bowl, beat all of the ingredients together with an electric mixer until well combined. With a 1-tbsp (15 ml) ice cream scoop, place balls of the dough on the baking sheet, spacing them evenly.
- Bake for 20 minutes or until slightly golden. Let the macaroons cool completely on the baking sheet.
We stacked two baking sheets on top of each other to avoid over-browning the bottoms of the cookies.