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Almond Macaroon Mini Pies

    Almond Macaroon Mini Pies. Simple Marzipan treats that make a big impression. The almond flavor is delicious and perfect to serve at a tea party.

    Almond Marzipan Macaroon Mini Pies. Simple treats that make a big impression. - Pint Sized Baker #almond #mini #pie

    Almond Macaroon Mini Pies

    I admit, I was a bit nervous. I really wasn’t sure what to make to make with Marzipan. It’s not an ingredient that I use much. I know Marzipan is used a lot in the UK, but it’s never been a staple of mine.

    I Googled recipes. 

    I searched Pinterest.

    Nothing was talking to me. Nothing was screaming out “Bake Me! Eat Me!”

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    But I bought my little can of Almond Paste and I stared at it. It sat neglected for a few days. I went back to the can and I said, “Can, what should I make with you?” And can you believe that there was a little message on the can that said, “2 recipes inside this label?”

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    Inside the label was a recipe for Almond Paste Macaroons. I’d never had a Macaroon made from almond paste, but who I am to argue with Mrs. K’s Famous Macaroons? And, just like that, I knew what I was gonna make.

    I took those little macaroons and I stuffed them into a mini pie shell. Don’t they look great? And they taste great too!!

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    These would be perfect for a Ladies Tea and a Little Girls Tea Party. Double the recipe and take them as a pot luck contribution. Perfect mini size to pop into your mouth without needing a fork and plate!

    Yield: 18

    Almond Macaroon Mini Pies

    Almond Marzipan Macaroon Mini Pies. Simple treats that make a big impression.

    Almond Marzipan Macaroon Mini Pies. Simple treats that make a big impression

    Prep Time 10 minutes
    Cook Time 30 minutes
    Additional Time 10 minutes
    Total Time 50 minutes


    • 1 pre-made Pie Crust, thawed
    • 1 (8 oz) Can Solo Almond Paste
    • 1 Egg White
    • 1/2 C Sugar
    • 10 Maraschino Cherries, cut in half


    1. Preheat oven to 325 deg F. Spray a mini cupcake pan with quick release baking spray.
    2. Roll out thawed pie crust. Cut out 3 inch rounds and fit into a mini cupcake pan.
    3. Bake pie shells for 5 minutes.

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    1. In a food processor, break up the almond paste and pulse for 5 – 10 seconds. Paste should be small crumbles. Add in egg white and sugar and pulse until combined and sticky.
    2. Measure out a little less than 1 tablespoon of the almond dough and place inside a pie crust. Top with a cherry half.
    3. Bake for 20 minutes in the center of the oven, then move the rack to a top position and bake for another 8 minutes to brown the tips.
    4. Cool in cupcake pan for 10 minutes then move to a cooling rack.
    5. Store in an airtight container.

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    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Susan Queck

    Susan Queck

    I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.

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