French Macarons

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5 from 2 votes

French macarons—those pretty, light, airy, meringue-based, melt-in-your-mouth confection is everyone’s favorite.

Prep Time30

Cook Time2

Total Time2 30

Course: Cookies

Cuisine: Baking Recipes

Keyword: French Macarons

Servings: people

Author: Bee Yinn Low

Ingredients

2/3 cup sliced blanched almonds 70 g (2⅖ oz)
1 cup confectioners' sugar 117 g (4⅛ oz)
2 large egg whites room temperature
1/4 cup granulated sugar 53 g (1⅞ oz)
filling

Instructions

Preheat oven to 350°F (176°C) with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
Pass the almond mixture through a fine-mesh sieve. Transfer the solids left in the sieve back to the food processor; grind and sift again, pressing down on any clumps. Repeat this process until less than 2 tablespoons of solids remain in the sieve.
Whisk the egg whites and granulated sugar by hand to combine. Then, using a mixer, beat on medium speed (4 on a KitchenAid) for 2 minutes. Increase the speed to medium-high (6) and beat for an additional 2 minutes. Finally, beat on high (8) for 2 more minutes.
The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. If desired, add flavoring and food coloring, then beat on the highest speed for an additional 30 seconds.
Add the dry ingredients all at once. Using a spatula, fold from the bottom of the bowl upward, then press the flat side of the spatula firmly through the middle of the mixture. Repeat this process until the batter flows like lava, approximately 35 to 40 complete strokes.
Rest a pastry bag fitted with a 3/8-inch (0.95 cm) round tip inside a glass. Transfer the batter to the bag and secure the top. Dab some remaining batter from the bowl onto the corners of two heavy baking sheets, then line the sheets with parchment paper.
With the piping tip 1/2 inch (1 cm) above the baking sheet, pipe the batter into 3/4-inch (1.9 cm) rounds, then swirl the tip off to one side. Repeat, spacing the rounds 1 inch apart. Firmly tap the sheets against the counter 2 or 3 times to release any air bubbles.
Bake one sheet at a time, rotating halfway through, until the cookies are risen and just set, about 13 minutes. Allow to cool. Pipe or spread filling onto the flat sides of half of the cookies, then top with the remaining halves. Wrap the assembled cookies in plastic wrap and refrigerate.

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