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French Macarons

Print Recipe
Course Cookies & Squares

Ingredients
  

  • 1 1/4 cups almond meal
  • 1 3/4 cups confectioner's sugar
  • 1/4 teaspoon salt
  • 4 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 teaspoon almond extract
  • Strained jam or other desired fillings

Instructions
 

  • Whisk together almond meal and confectioner's sugar and sift over a large bowl.
  • Beat egg whites until frothy, 1 to 2 minutes.
  • Slowly add granulated sugar and almond extract, beat until medium shiny peaks, about 3 to 5 minutes.
  • Fold egg whites into almond mixture until combined.
  • Mix vigorously with spatula until the mixture sinks easily into a smooth mass and has the consistency of honey.
  • Transfer mixture to a pastry bag, cut off 1/2 inch off tip.
  • Pipe 1-inch rounds about 1 inch apart on parchment-lined sheets.
  • Let dry 30 minutes to an hour and a half until tops are firm and dry.
  • Preheat oven to 350. Bake one sheet at a time for about 14 minutes, rotating once.
  • Let cool completely on wire racks before filling and sandwiching cookies together.

Notes

This recipe comes from Martha Stewart.