Source: Allrecipes
Ingredients
- 100g egg whites
- 100 g superfine sugar (whirl some regular granulated in food processor, don’t powder)
- 100g almond meal
- 100g powdered sugar
- optional 30g freeze dried fruit, ground to a powder
Directions
- Preheat oven to 320 F. Line baking sheets with parchment. If using a parchment tip, fit a bag with the tip.
- Sift almond meal together with powdered sugar. Set aside.
- Whisk eggs about 5 minutes until foamy. Whisk in superfine sugar until thick, glossy, stiff peaks form, 5-8 more minutes.
- Optional: Divide whites into separate bowls and color, if desired.
- Spoon meringue into piping bag. Pipe 1-inch disks, leave 2 inches between cookies.
- Give pans a quick rap against the counter to dislodge air bubbles. Bake until tops are dry, about 15 minutes. Cool completely and then peel off paper.
To finish: Make a buttercream, color and flavor if desired. Pipe filling and sandwich cookies together.
Notes
- This is the first successful macaron recipe I have found. I have also tried Stella Parks’ recipe with success, but this one is simpler. Will make them again soon and see if they were as successful as I remember them to be.
