Macaron

Ingredients

2 Persons
4 Persons
6 Persons

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.

3 egg whites

Sugar

Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources.

1/4 cup white sugar

Almonds

The almond is a species of tree native to the Middle East, the Indian Subcontinent and North Africa. "Almond" is also the name of the edible and widely cultivated seed of this tree.

1 cup finely ground almonds

Sugar

1 2/3 cups confectioners' sugar

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.

2 egg whites

Sugar

1 tablespoon white sugar

Almonds

The almond is a species of tree native to the Middle East, the Indian Subcontinent and North Africa. "Almond" is also the name of the edible and widely cultivated seed of this tree.

1/2 cup finely ground almonds

Sugar

1/2 cups confectioners' sugar

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.

1 egg whites

Sugar

1/2 tablespoon white sugar

Almonds

The almond is a species of tree native to the Middle East, the Indian Subcontinent and North Africa. "Almond" is also the name of the edible and widely cultivated seed of this tree.

2 tablespoon finely ground almonds

Sugar

1/3 cups confectioners' sugar

Directions

1

Line a baking sheet with a silicone baking mat.
2

Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
3

Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
4

When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
5

Preheat oven to 285 degrees F (140 degrees C).
6

Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.