Description
This is the quintessential macaron (NOT macaroon) recipe. I am a baker’s apprentice, and after much trial and error, we (the baker and I) finally perfected the technique. We decided to share with you all. Pipe your choice of filling on a cookie and sandwich another cookie on top. These are like cloud cookie sandwiches and are delicious if done correctly. If you want to do it the super-easy way, just fill with your favorite flavor of frosting. Enjoy!
Ingredients
- 3 egg whites
- ¼ cup white sugar
- 1 ⅔ cups confectioners’ sugar
- 1 cup finely ground almonds
Instructions
- Line a baking sheet with a silicone baking mat.
- Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until foamy. Add white sugar and beat until egg whites are glossy
- fluffy
- and hold soft peaks.
- Sift confectioners’ sugar and ground almonds in a separate bowl; quickly fold almond mixture into egg whites
- about 30 strokes.
- 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 the prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately
- gently fold batter a few more times and retest.
- When batter is mixed enough to flatten immediately into an even disk
- spoon into a pastry bag fitted with a plain round tip. Pipe batter onto the baking sheet in rounds
- leaving space between the disks. Let piped cookies stand out at room temperature until they form a hard skin on top
- about 1 hour.
- Preheat the oven to 285 degrees F (140 degrees C).
- Bake cookies in preheated oven until set but not browned
- about 10 minutes.
- Let cookies cool completely before filling
- about 30 minutes.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 2 hrs 10 mins
Servings: 8