My mother-in-law guards this 3 ingredient staple like a state secret. I snatched a peek at her recipe card and now they vanish instantly at every family gathering.

If you like a little extra toastiness, spread the mixture in slightly smaller mounds so more edges can crisp, or give the tops a quick turn under the broiler for 30–60 seconds at the end of baking, watching closely. For a neater look, chill the mixture for 20–30 minutes before scooping so it holds its shape better. You can also press the whole mixture into an even layer in the ceramic baking dish, bake until golden, and then cut into bars once cooled—this is how my mother-in-law does it when she’s in a hurry. For a touch of contrast, drizzle the cooled macaroons with melted chocolate or dip the bottoms in chocolate and let them set on wax paper. If you live in a very humid area, store the cooled macaroons in an airtight container to keep the edges from softening; a short re-warm in a low oven (about 275°F for 5–8 minutes) will refresh their crispness. Adjust the baking time slightly depending on your oven and the size of your mounds: smaller macaroons may be done closer to 18–20 minutes, while larger ones may need a few extra minutes for that deep golden top.