Macarons
Delicate French cookies with a crisp outer shell and a chewy interior, sandwiched together with a sweet filling.
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Ingredients
Calories
Nutrition
Cooking Steps
Sift the almond flour and powdered sugar together into a bowl. This removes any lumps and ensures a smooth macaron shell. Set aside.
In a separate, clean, and grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
If using food coloring, add it now and gently fold it into the meringue until evenly distributed.
Gently fold the dry ingredients into the meringue in three additions, being careful not to overmix. The batter should be smooth and have a lava-like consistency.
Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto a baking sheet lined with parchment paper, leaving some space between each macaron. Let the piped macarons rest at room temperature for 30-60 minutes, or until they form a skin and are no longer tacky to the touch.
Preheat oven to 300°F (150°C). Bake the macarons for 12-15 minutes, or until they are set and have a slightly crisp shell. Let them cool completely on the baking sheet before removing.
Once cooled, match up macarons of similar size and pipe or spread buttercream filling onto one macaron shell. Sandwich with another shell.
Tips
Use a kitchen scale to measure the ingredients for the best results.
Make sure your bowls and utensils are completely clean and grease-free, as any fat can prevent the egg whites from whipping properly.
Don't overmix the batter, as this can lead to flat macarons.
Let the piped macarons rest until they form a skin, which is crucial for creating the characteristic 'feet'.
Age the macarons in the refrigerator for 24-48 hours before serving. This allows the flavors to meld and the texture to improve.