Ingredients
1¾ cups powdered sugar
1 cup almond meal
3 egg whites, at room temperature
¼ cup granulated sugar
¾ tsp salt
orange marmalade, or any jams, marmalades, stiff custard or creams
Preparation
Line baking sheets with parchment paper.
Combine powdered sugar, salt, and almond meal in a food processor.
Pulse in 15 second bursts until very fine, being careful to avoid pulsing too much as it will release the oils from the almond meal and make it clump.
Once very fine, sift your almond mixture and set it aside.
In another medium-sized mixing bowl, use an electric mixer set to medium speed to beat the egg whites until bubbles start to form.
Increase speed to high and gradually add the granulated sugar until stiff peaks form.
Gently fold the almond flour mixture into the egg whites until evenly incorporated.
Spoon meringue into a large piping bag with a round tip or your choice of the nozzle.
Pipe roughly 1½ inch wide disks inches apart from each other. Set these aside, fully exposed at room temperature, for at least an hour until their glossy shine is gone and a dry surface coats all meringues. You should be able to brush a finger on it without leaving any fingerprints.
Preheat your oven to 300 degrees F while waiting for your meringue to dry out.
Bake for about 17 to 19 minutes. You should see ‘feet’ rising upward, which is a good sign. Bake until macarons are firm and their surfaces have dried.
Let cookies cool completely while on the baking sheet for at least 30 minutes before peeling them off the parchment paper.
To complete, spread a filling of your choice, roughly 1 tablespoon of filling per assembled macaron, then cover it like a sandwich. Keep your macarons chilled until ready to serve.
