| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Inactive: | 40 min |
| Cook: | 15 min |
| Yield: | 10 to 12 cookies |
Ingredients
- 1 1/3 cups powdered sugar
- 2/3 cups almond flour
- 3 egg whites, at room temperature
- 1/4 cup sugar
- Chocolate ganache, for filling
- Jam, for filling
Instructions
- Sift the powdered sugar and almond flour together.
- Using a hand mixer, whip the egg whites on low speed until frothy. Gradually add the sugar, and then whip on high speed until stiff peaks form. The egg whites should be glossy and thick.
- Fold half of the almond mixture into the egg whites and then add the rest. Fold the mixture 15 to 20 times; the batter will be thick and fall slowly when dripped from the spatula.
- Pipe 1-inch circles onto baking sheets lined with silicon mats or parchment paper. Let rest until a skin forms on top and is dry to the touch, 15 to 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake for 10 to 12 minutes, rotating the pans halfway through the baking time. If you are baking two sheets at a time, the bottom and top sheets should be rotated to prevent over browning on the bottom. If only baking one sheet at a time, bake on the bottom rack first for 5 minutes with an empty sheet on top. After 5 minutes, rotate the sheet and move the bottom sheet to the top and the top sheet to the bottom.
- You will know the macarons are done when you can touch them and the top of the macaron is set does not slide around under your finger. The macarons must be set before you take them out of the oven. If the macaron tops slide, put them back in the oven on the middle rack for another 2 minutes.
- Let them cool for about 10 minutes on the baking sheet and then take them off. Fill as desired with your favorite chocolate ganache, jams, or whatever creative fillings you can think of!
Reviews
I LOVE this recipe I’m 10 and love to bake these I’ve made 2 times and my entire family loves them so much thankyou for the recipe
This recipe is absolutely AMAZING!!!! It makes more than the amount said but they are so delicious it doesn’t matter. I filled these with vanilla buttercream. This recipe is awesome and you should try it. It gave me the best batch of macaroons I’ve ever made!.
They Were very sweet and did not have any feet. Maybe my batter was to wet??
yummt
Mmmmm
I tried 4 recipes before this one and none of them worked – this is the best recipe!!!!! I also added a few drops of almond extract and it tasted great!
This was easy to follow!!!
This is a very good macaron recipe. I’ve been using it for years. Macarons are very temperamental but this one works. I gave it four stars only because it is incredibly SWEET!
The first time I made these I discovered I was out of powdered sugar. I pulverized granulated in my food processor & that worked well enough to get a sense of what the will be like with powdered sugar. I followed the recipe exactly & had no problems. The trick is with the meringue. It must be stiff peaks. That means if you turn the bowl over upside down over your head it will not drip on your head. I am going to try these again now that I have all the right ingredients.