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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!”

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?”

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!!

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

Ingredients

  • 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

Instructions

  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.

  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.

Nutrition Information:

Yield:

6

Serving Size:

2

Amount Per Serving: Calories: 233Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 130mgCarbohydrates: 37gFiber: 1gSugar: 23gProtein: 3g

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