Seemingly both crispy and soft at the same time, these cookies have a nougat-like texture and can be filled with anything from buttercream to lemon curd. Oh so easy to eat— a little tricky to make.
If you’re like me, macarons have been on your baking bucket list for a long time now. Though these cookies do require some patience and practice, they’re not at all impossible to make at home. With a little know-how and this easy-to-follow recipe, you can make a batch of macarons that will help take your next celebration from blah to “Ohh la la!”
Before you get started, be sure to check out our post on Macaron Troubleshooting: Your Questions Answered for helpful tips on which ingredients to use, what soft and stiff peaks look like, how to prevent hollow shells and how to get those fancy feet on your cookies!
Ingredients:
- 1 teaspoon Imitation Clear Vanilla Extract
- 2 cups confectioners’ sugar
- 1 cup almond flour
- 3 egg whites, room temperature
- ¼ teaspoon cream of tartar
- Pinch of salt
- ¼ cup granulated sugar
- Color Right Food Coloring System (optional)
- Filling of your choice (we suggest buttercream, jam or chocolate ganache!)
Instructions:
- Preheat oven to 275 degrees F. Prepare two cookie pans with parchment paper. Prepare a 16 in. decorating bag with tip 1A.
- Sift confectioners’ sugar and almond flour together, discarding any bits of almond flour that are too large to pass through the sifter.
- In a large bowl, beat egg whites, cream of tartar and salt on high speed until foamy. With mixer running, slowly add the sugar. When the mixture reaches soft peaks, add vanilla extract and color, if using. Continue whipping just until mixture forms stiff peaks.
- Gently pour almond flour mixture over whipped egg whites so they don’t deflate. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the mixture holds a 10 count (this means when the batter falls from the spatula to the bowl, it takes about 10 seconds until it fully blends into the rest of the batter). This could take anywhere from 45 to 60 turns of the spatula, depending on how you fold your mixture. The mixture should be thick enough to pipe without running.
- Transfer your batter to the prepared piping bag. Pipe 1 in. circles onto parchment paper-lined cookie sheets, spacing about 1 in. apart. To make it easier, you can make a template of 1 in. circles on your computer and place it under the parchment paper.
- Tap the pans on the countertop 4 or 5 times to release any air bubbles. Let your macarons sit at room temperature for 20 to 30 minutes, or until the macarons form a skin and do not stick to your finger when touched (trust us, this is an important step for getting those macaron feet!).
- Bake your macarons for 18 to 22 minutes.
- Cool completely, then fill as desired.
My shells keep coming out hollow. I’ve tried adjusting the oven temp , baking longer… help!
Usually macaroons are hollow from over beating the meringue. You want stiff peaks before folding in the dry ingredients and stop once you get to stiff peaks.
Also make sure you tap you macaroons after piping to get better results. Good luck!
Here is a blog post on macaron troubleshooting that may also be helpful.
https://blog.wilton.com/macaron-troubleshooting-your-questions-answered/
actually – aged egg whites work better than ‘fresh ones’ – I age mine for at least 1 – 2 weeks prior to using them in macarons.
OMG! You always share amazing posts I have great confidence on your all recipes. I am going to add these Macarons to my holiday baking list.
Would this work with a container of egg whites rather than fresh from eggs?
When making my macrons they won’t raise and the feet go out and not up. I am not sure what I am doing wrong. could I be over mixing or are my eggs not in a stiff enough peak. Any suggestions would be great. Thanks.
Check your oven temp first? It sounds like it’s running too low.