Classic French Macarons
Equipment
- Food processor
- Mixing bowls
- electric mixer
- Piping bag with 1/2" tip
- Baking sheets
- Parchment paper
- Measuring cups
- Measuring spoons
Ingredients
- 1 cup confectioners' sugar
- 1/2 cup plus 3 tbsp almond flour
- 2 large egg whites at room temperature
- 5 tbsp granulated sugar
- Food coloring optional
- Italian buttercream for filling
Instructions
- Preheat the oven to 350°F (175°C).
- Line two baking sheets with parchment paper and set aside.
- In the bowl of a food processor, combine the confectioners' sugar and almond flour.
- Pulse until finely ground.
- In a separate mixing bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add the granulated sugar, continuing to beat until medium-stiff peaks form.
- If using, add food coloring at this stage and mix until combined.
- Carefully fold the dry almond flour mixture into the meringue until the batter is smooth and shiny.
- Transfer the batter into a piping bag fitted with a 1/2" tip.
- Pipe the batter onto the prepared baking sheets in 1" circles, spacing them about 1" apart.
- Firmly tap the baking sheets on the countertop a few times to release any air bubbles.
- Bake in the preheated oven for 15-18 minutes, until the macarons are set and can be easily lifted off the parchment paper.
- Let the macarons cool completely on the baking sheets.
- Once cooled, fill with Italian buttercream and sandwich the cookies together.
- Store the filled macarons uncovered in the fridge for 1-2 days before consuming.
- Filled macarons can be frozen for up to 1 month.
Notes & Wine Advice
Wine Advice:
Pair these delicate macarons with a sweet Sauternes or a light, floral Muscat.Nutrition values
Calories: 90 kcal | Carbohydrates: 12 g | Protein: 1.5 g | Fat: 4 g | Sugar: 11 g