Quick Recipe Details
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Resting Time: 10 hours (recommended)
- Total Time: 11 hours 30 minutes
- Servings: About 15 sandwich cookies
Ingredients
- 4 extra-large egg whites (aged overnight, room temperature)
- 1 2/3 cups confectioners’ sugar
- 1 1/3 cups finely ground almond flour
- 1/8 teaspoon salt
- 1/4 cup superfine sugar (caster sugar)
- Chocolate ganache, seedless jam, or buttercream for filling
Instructions
- Place egg whites in a metal bowl and refrigerate overnight. Bring to room temperature before using.
- Preheat oven to 280°F (138°C). Line two baking sheets with parchment paper.
- Whisk together almond flour and confectioners’ sugar. For extra smooth shells, pulse the mixture in a food processor and sift.
- Beat egg whites with salt until foamy. Gradually add superfine sugar while beating until glossy, stiff peaks form.
- Gently fold the dry mixture into the whipped egg whites. Mix until fully incorporated but avoid overmixing.
- Transfer batter to a piping bag fitted with a round tip and pipe 1-inch circles onto prepared baking sheets.
- Tap baking sheets firmly on the counter to release air bubbles. Let shells rest 25–30 minutes until a thin skin forms.
- Bake for 19–20 minutes, or until shells are dry and set.
- Cool completely before removing from parchment paper.
- Fill half the shells with desired filling, sandwich together, and refrigerate at least 2 hours before serving for best texture.
Expert Tips for Perfect Macarons
- Weigh ingredients for more consistent results.
- Avoid under- or over-whipping the egg whites.
- Do not overmix the batter or the shells may spread too much.
- Allow filled macarons to mature in the refrigerator overnight for the ideal chewy center.
Once you master the technique, you can experiment with flavors like chocolate, pistachio, raspberry, or coffee. Macarons may be delicate, but with practice, they become a rewarding baking favorite.
