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Macarons

Author: Katie

Ingredients

  • 3 egg whites
  • ¼ cup sugar
  • 1 ⅔ cup confectioners sugar
  • ¼ tsp cream of tartar
  • 1 cup almond flour
  • 1 tsp vanilla extract
  • Food coloring optional

Instructions

  • Grind up almond flour in a dry food processor and sift through sieve. Do not force it through the sieve.
  • Sift confectioners sugar into almond flour with a sieve and a whisk.
  • Beat egg whites and cream of tartar on medium / high. Slowly add in granulated sugar.
  • When soft peak stage is reached add food coloring and vanilla. Mix till stiff peak stage.
  • Add about ¼ the dry ingredients to the egg whites. Fold with spatula till combined.
  • Then add the rest of the dry ingredients and gently macaronage (fold) till “lava” texture is reached. The batter should make ribbons that don’t break when you lift the spatula. Try making a figure 8.
  • Line 2 cookie sheets with parchment, using a tiny dab of batter on each corner as glue.
  • Add batter to piping bag using a plain round tip.
  • Pipe about 1 ½” circles, holding bag perpendicular to cookie sheet. To break off batter, make a little swirl motion on top.
  • Bang sheet on counter to get rid of bubbles and to help tops get smooth.
  • Let sit 45 - 60 minutes on counter uncovered. You should be able to touch the macarons, there will be a skin formed on top.
  • Preheat oven to 300 degrees F.
  • Bake for 10 - 15 minutes. You should be able to see the “feet”.
  • Let dry completely before piping in filling. Make little macarons sandwiches by matching up with same sized tops and bottoms.
  • Store in fridge. Cookie tastes best the next day.