Acıbadem Macaron

Acıbadem macaron is a traditional Turkish dessert prepared with sweet almonds, bitter almonds, egg whites, and sugar. It has a slightly crisp exterior and a soft, chewy interior. Its name is derived from the bitter almonds used in its preparation. Acıbadem macaron, which held an important place in Ottoman palace cuisine, gradually became popular among the general public and has become a part of traditional culinary culture. Produced in various regions of Turkiye, this macaron offers unique flavors, especially in areas known for almond cultivation such as Edirne and Datça. It is increasingly recognized both in local cuisine and on international gastronomy lists.

^{Acıbadem Kurabiyesi (Fotoğraf:} Ali Ballı, Anadolu Ajansı⁾

The origin of Acıbadem macaron dates back to the Ottoman Empire. Ottoman cuisine possesses a rich culinary culture that frequently used nuts like almonds in dessert making. Acıbadem macaron emerged as a part of this tradition and gradually spread. This macaron, which held an important place in palace cuisine, was also adopted by the public and has been passed down to the present day.

Its presence during the Ottoman period is also noted in the cookbook Melceü’t-Tabbâhîn, written by Mehmed Kâmil. In this important source of Ottoman cuisine, the preparation of Acıbadem macaron is described under the heading “Târîk-i tabhı.” This recipe indicates that desserts made with almonds and sugar were common in Ottoman cuisine. Prepared using traditional methods, the macaron gained its distinctive flavor from a mixture of sweet almonds and bitter almonds. Over time, it became more widely consumed in regions with intensive almond production such as Edirne and the Aegean Region. It has reached the present day as a legacy of Ottoman culinary culture.

Acıbadem macaron has become a dessert recognized internationally. Known as a traditional Turkish macaron, this treat has found its place among culinary cultures famous for almond-based sweets. Often considered the predecessor of the French macaron, Acıbadem macaron also shares similarities with Italian amaretti biscuits.

TasteAtlas, a platform based in Croatia and regarded as an authority in the gastronomy world, included Acıbadem macaron in its “World’s 100 Best Cookies” list. Ranked 47th on that list, Acıbadem macaron has emerged as a dessert celebrated globally for its exquisite taste.

• 125 g sweet almonds (preferably Datça almonds)
• 20 g bitter almonds
• 200 g powdered sugar
• 3 egg whites
• Sweet almonds for garnish

In making Acıbadem macaron, first, the sweet and bitter almonds are briefly boiled in water, after which their shells are removed and they are ground into a fine powder using a food processor. The resulting almond flour is placed in a small pan, and powdered sugar and egg whites are added. The mixture is continuously stirred with a wooden spatula while cooking. The heat is maintained at a level that allows the mixture to reach the proper consistency, and when the mixture becomes hot enough to burn upon touching with a finger, it is removed from the stove, spread onto a flat surface, and left to cool.

Once the dough has cooled, it is transferred to a wide-tipped piping bag and squeezed onto a baking tray lined with parchment paper in round shapes approximately 3 cm in diameter. Sufficient space is left between the macarons, and one sweet almond is placed on top of each. The macarons are then baked in a preheated oven at a moderate temperature. After a while, the oven temperature is lowered to allow the macarons to bake slowly. Once the baking process, which takes about 40 minutes, is complete, the macarons are removed from the oven and left to cool to room temperature. The Acıbadem macarons, with a slightly crisp exterior and a soft, chewy interior, are ready to be served once completely cooled.