These delicate macaron cookies made with almond flour, sugar, and egg whites have crisp shells and soft, chewy centers. Fill with buttercream or jam.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
61 Calories
Recipe Instructions
Step 1
Divide meringue into separate bowls to flavor and color, if desired.
Step 2
Spoon meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
Step 3
Let cookies stand at room temperature to form a thin skin, about 15 minutes.
Step 4
Lift the baking sheets; let drop from several inches above the work surface to adhere cookies to the baking sheets.
Step 5
Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper, about 45 minutes.
Step 6
Preheat the oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicone baking mat.
Step 7
Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes. Whisk superfine sugar into egg whites until thick, glossy, and stiff peaks form, 5 to 8 minutes more.
Step 8
Sift almond meal and confectioners' sugar over beaten egg whites; gently fold in, retaining as much air as possible.
