Ingredients
2cupsconfectioner’s sugar,(200 grams)
1almond flour,(100 grams), close to cup
3egg whites,(120 grams), room temperature, around large egg whites
⅛tspsalt
granulated sugar,(40 sifted) or caster sugar (3 tablespoons)
flavoring or color
Preparation
Place the confectioners’ sugar and almond flour in a food processor or blender and pulse or blend for 30 seconds until thoroughly combined and fine in texture. Set aside.
In a completely dry and grease-free bowl, beat the egg whites and salt together on medium speed for 1 minute. Switch to high speed and beat just until stiff peaks form for about 3 minutes
Do not overbeat. Using a metal spoon or rubber spatula, gently fold in the sifted granulated sugar, 1 Tablespoon at a time.
On low speed, beat in any flavor or color at this point. Do not overmix.
Using a metal spoon or rubber spatula, fold in the confectioners’ sugar/almond flour mixture until combined. Be very gentle and light-handed while doing so. Once completely combined, the mixture will be smooth, sticky, and glossy.
Let the batter sit uncovered at room temperature for 10 to 30 minutes. Meanwhile, fit your piping bag with the piping tip. Line 2to 3 baking sheets with silicone baking mats.
Fill the piping bag with the batter and pipe evenly sized rounds onto the baking sheets.
While piping, the batter will slightly spread out, so keep that in mind. Gently tap the bottom of the baking sheets on your counter to rid any large air bubbles.
You can lightly sprinkle a few sprinkles, a dash of cinnamon, or any edible decorations onto the wet round shells at this point.
Let the piped rounds sit for at least 45 minutes and up to 1 hour.
Preheat oven to 325 degrees F (163 degrees C). Bake the macarons for 10 minutes, one baking sheet at a time. Rotate the pan at the 5 minute mark. Allow to cool completely on the baking sheet before filling.
Fill and sandwich two shells together to form an iconic French macaron cookie.
Leftover macarons keep well covered at room temperature or in the refrigerator for up to 1 week.
