Delicate and delicious almond meringue cookies with a crisp shell and soft interior, often filled with a variety of flavored creams or jams.
Preparation time
45min
Cooking time
18min
Ingredients
20 Servings
- 120 g almond flour
- 100 g egg whites
- food coloring
- 50 g granulated sugar
- 200 g powdered sugar
Directions
Step 1
Line two baking sheets with parchment paper.
Step 2
In a food processor, combine the almond flour and powdered sugar. Process until finely ground and well mixed.
Step 3
Sift the almond flour mixture through a fine sieve into a large bowl. Discard any large pieces that won't pass through.
Step 4
In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue to beat until stiff peaks form.
Step 5
If using food coloring, add it to the meringue and gently fold to combine.
Step 6
Add the almond flour mixture to the meringue in three additions, gently folding until the batter flows like lava.
Step 7
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets.
Step 8
Tap the baking sheets on the counter to release any air bubbles. Let them sit at room temperature for 30-60 minutes, until a skin forms on the surface.
Step 9
Preheat the oven to 150°C (300°F).
Step 10
Bake the macarons for 15-18 minutes, until they are set and can be easily lifted off the parchment paper.
Step 11
Allow the macarons to cool completely on the baking sheets before removing.
Step 12
Fill with your choice of filling (buttercream, ganache, jam, etc.) and sandwich two macarons together.