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Macarons
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
690 minutes
French almond meringue cookies filled with buttercream or jam for a sweet delight - Macarons!
Ingredients:
  • 4 extra large egg whites
  • 1.6666667461395 cups confectioners' sugar
  • 1.3333330154419 cups almond flour
  • 0.125 teaspoon salt
  • 0.25 cup superfine (castor) sugar
  • 0.25 cup seedless raspberry jam
Instructions:
  • Chill egg whites in a metal mixing bowl overnight, then allow them to come to room temperature before using.
  • Preheat the oven to 280 degrees F (138 degrees C) while lining two baking sheets with parchment paper.
  • Combine confectioners' sugar and almond flour in a bowl and whisk until well mixed.
  • In a metal bowl, use an electric mixer to whip egg whites and salt at medium speed until foamy, for about 1 minute. Increase the speed to high, then slowly add superfine sugar, about 1 tablespoon at a time, until egg whites become glossy and form stiff peaks, which should take 3 to 5 more minutes.
  • Carefully incorporate almond flour mixture into whipped egg whites until fully combined. Transfer meringue into a pastry bag with a 3/8-inch tip. Pipe 1-inch disks of meringue onto baking sheets, leaving 2 inches of space between each macaron. The mixture will naturally spread out.
  • Gently tap the baking sheets on the work surface to remove air bubbles from the macarons. Allow them to sit at room temperature until the shiny tops turn matte and a thin skin forms, approximately 25 to 30 minutes.
  • Place the baking sheets in the preheated oven and bake the macarons until the surfaces are completely dry, approximately 19 to 20 minutes. Allow the macarons to cool completely on the baking sheets before gently peeling off the parchment paper.
  • Fill half of the macaron cookies with your favorite filling, then sandwich them together with the remaining macarons. Refrigerate for at least 2 hours or overnight to allow the cookies to soften.

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