Macarons are made with finely ground almonds, confectioners' sugar, and egg whites. They are the most delicious soft cookies with crispy edges. I finally perfected the technique and wanted to share it. Pipe your choice of filling or frosting on a cookie and sandwich another cookie on top.
Ingredients
- egg whites: 3 piece
- white sugar: 0.25 cup
- ⅔ cups confectioners' sugar: 1 piece
- finely ground almonds: 1 cup
Metric Conversion
Stages of cooking
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Line a baking sheet with a silicone baking mat.
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Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until foamy. Add white sugar and beat until egg whites are glossy, fluffy, and hold soft peaks. Dotdash Meredith Food Studios
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Sift confectioners' sugar and ground almonds in a separate bowl; quickly fold almond mixture into egg whites, about 30 strokes. Dotdash Meredith Food Studios
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Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto the prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold batter a few more times and retest. Dotdash Meredith Food Studios
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When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe batter onto the baking sheet in rounds, leaving space between the disks. Let piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
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Preheat the oven to 285 degrees F (140 degrees C).
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Bake cookies in preheated oven until set but not browned, about 10 minutes. Dotdash Meredith Food Studios
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Let cookies cool completely before filling, about 30 minutes. Dotdash Meredith Food Studios
