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Macarons

Print Recipe
Course Dessert

Ingredients
  

  • 110 grams finely-ground almond flour
  • 3 egg whites, room temp See #1
  • 200 grams icing sugar See #2
  • 50 grams caster sugar (aka superfine granulated) See #2
  • 1 pinch cream of tartar
  • 1 pinch salt
  • 1 tsp liquid food colouring, optional See #3
  • 1 tsp flavouring, optional See #4

Instructions
 

  • Line a baking sheet with parchment paper, and grease with butter or non-stick spray.
  • Beat egg whites until frothy.
  • Add salt and cream of tartar.
  • Beat until stiff peaks form.
  • Continue to beat, and slowly add the caster/granulated sugar one tablespoon at a time.
  • You can divide the mixture into separate bowls, and add the optional colour to the egg mixture.
  • Fold in the almond flour.
  • Put the mixture into a piping bag, and pipe out 4 cm circles. at least 5 cm apart.
  • Dip a finger into water, or use a wet silicone spatula to gently smooth out the tops.
  • Set macarons aside, uncovered for 1 hour, to let them form a thin crust.
  • Bake at 310F for 12-15 minutes.
  • Let cool completely, then make cookie sandwiches with your favourite filling - something like a vanilla buttercream, Nutella, cream cheese frosting, chocolate ganache, etc.

Notes

  1. Room-temp egg whites whip better, but the eggs should be separated while cold because it's a lot easier.
  2. Powdered allulose instead of regular sugar makes this an awesome keto treat
  3. Here's where the fun happens, but it is optional
  4. This is added with the colouring - anything fun will work, like almond extract, vanilla, lemon, orange, coconut, and of your favourite liqueur flavours, etc. The amount will vary wildly, so I recommend you test the amounts.