Macarons

Macarons

Equipment

  • piping bag
  • 1/4 inch piping tip

Ingredients

  • 1 cup almond flour
  • 1.75 cups confectioner’s sugar
  • 3 large egg whites
  • .25 cup granulated sugar
  • .25 tsp cream of tartar
  • Pinch of salt

Instructions

  1. Preheat oven to 350 F.
  2. Sift flour and confectioner’s sugar into a bowl.
  3. Beat egg whites until frothy. Add cream of tartar, granulated sugar, and salt and beat until shiny peaks form.
  4. Fold in extracts, purees, or food colorings.
  5. Fold in flour and sugar mix.
  6. Transfer batter to pastry bag with 1/4 inch tip. Pipe 3/4 inch rounds onto a nonstick baking surface (preferably silpat).
  7. Firmly tap baking tray against hard surface twice to loosen air bubbles.
  8. Let cookies sit until firm to the touch (15 minutes).
  9. Bake for 10 minutes. Switch trays and rotate and bake for another 10, or until tops are hard.

Notes

  • 1/4 tsp extract, food coloring optional
  • Too much liquid = cracked tops
  • Some people recommend letting the cookies sit for an hour (they should feel dry).
  • When folding in flour and sugar, keep folding until batter is runny enough to create a figure eight with the spatula without breaking.
  • original source: Fearless Dining