Description
These cookies are a labor of love and we did a lot of research to perfect this recipe for you, after our own failures. Please follow as written and you will have a delicious and well-presented cookie. You may wish to experiment with different fillings. Enjoy!
Ingredients
- 3 extra-large egg whites
- ⅓ cup white sugar
- 1 ⅔ cups confectioners’ sugar
- 1 cup almond flour
- 1 pinch salt
- ½ cup butter, softened
- ⅔ cup confectioners’ sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites in a glass
- metal
- or ceramic bowl with an electric mixer on medium speed until foamy
- about 30 seconds. Add white sugar and continue to beat until peaks are stiff enough and stay in place when the bowl is turned upside down
- about 5 minutes.
- Sift 1 2/3 cup confectioners’ sugar
- almond flour
- and salt together twice. Fold into egg whites until batter is creamy and falls slowly off the lifted spatula
- about 50 turns with a spatula. Transfer batter to a piping bag fitted with a round tip.
- Pipe batter onto the parchment paper
- using a circular motion to make macarons 1 inch in diameter. Tap the baking sheet against the counter about 10 times to release any air bubbles.
- Bake in the preheated oven for 9 minutes. Rotate the baking sheet and continue baking until macarons are shiny and rise slightly to form feet (ruffles around the edge)
- about 9 minutes more. Peel off parchment paper and allow to cool completely
- about 30 minutes.
- Beat butter
- 2/3 cup confectioners’ sugar
- and vanilla extract with an electric mixer until creamy and thick
- about 10 minutes. Transfer filling to a piping bag fitted with a round tip.
- Pipe a small amount of filling in the center on the flat side of 1 macaron; top with another macaron and press gently to sandwich together.
Prep Time: 45 mins
Cook Time: 18 mins
Total Time: 1 hr 33 mins
Servings: 24