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French Macarons

Course Cookies & Squares


  • 100 grams of ground almonds
  • 180 grams of icing sugar
  • 100 g of egg whites
  • 35 g of granulated sugar


  • Line three baking sheets with parchment paper.
  • Place ground almonds in a medium bowl and Sift icing sugar on top bowl.
  • In the bowl of your electric mixer, fitted with the whisk attachment beat the egg whites on medium speed until foamy.
  • Gradually add the granulated sugar, and continue to beat, on medium-high speed, until the meringue just holds stiff peaks.
  • Then, in three additions, sift the ground almond/sugar mixture over the meringue.
  • When folding, cut through the meringue and then fold up and over, making sure to scrape the bottom and sides of the bowl.
  • Once the almond mixture is completely folded into the meringue, pipe the Macarons.
  • Fill a pastry bag with about half the batter.
  • Pipe about 1 - 1 1/2 inch (3 - 4 cm) rounds onto the parchment paper.
  • Then gently tap the baking sheet on the counter to break any air bubbles.
  • Let the Macarons sit at room temperature for about 30-60 minutes or until the tops of the Macarons are no longer tacky.
  • Meanwhile preheat your oven to 325 degree F (160 degree C) with the oven racks in the top and bottom third of the oven.
  • Bake the cookies (two sheets at a time) for about 14 - 16 minutes, rotating the pans top to bottom, front to back, about halfway through baking.
  • The Macarons are done when you can just barely separate the cookies from the parchment paper
  • Remove from oven and let the Macarons cool completely on the baking sheet placed on a wire rack.
  • To assemble the Macarons, take two cookies and sandwich them together with your filling (place filling on flat side of cookie).
  • Popular choices are a Swiss buttercream frosting, lemon curd, chocolate ganache, jam, or dulce de leche.
  • While you can serve the Macarons the day they are made, these cookies really need to mature for a day or two in the refrigerator.
  • Best served at room temperature.


Read more: http://www.joyofbaking.com/frenchmacarons/MacaronsRecipe.html#ixzz3tYaFoNZ8