Macaron Cookies
Equipment
- 1 Electric mixer or stand mixer
- 1 Sifter
- 1 Baking sheet
- 1 Parchment paper
- 1 Pastry bag with a round tip
- 1 Large saucepan or pot
- 1 Candy thermometer (optional)
Ingredients
- 3 large egg whites room temperature
- 1/4 tsp cream of tartar
- 3/4 cup granulated sugar
- 1 1/2 cups almond flour
- 1 1/2 cups confectioners' sugar
- 1 Food coloring optional
- 3/4 cup unsalted butter
- 1 1/2 cups confectioners' sugar
- 1 tsp vanilla extract
- 1 Pinch Salt
Nutrition
Instructions
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Sift the almond flour and confectioners' sugar in a medium mixing bowl. Set aside.
- In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Slowly add the granulated sugar and continue beating until stiff peaks form.
- Gently fold the almond flour mixture into the egg whites using a rubber spatula. If desired, you can add a few drops of food coloring.
- Transfer the mixture to a pastry bag fitted with a round tip. Pipe the mixture onto the prepared baking sheet in 1 1/2 inch rounds, leaving about 1 inch of space between each cookie.
- Tap the bottom of the baking sheet gently on the counter to release any air bubbles. Let the cookies sit at room temperature for 30-45 minutes to form a skin on the surface.
- Bake the cookies for 20-25 minutes, or until they are firm to the touch and the bottoms are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- To make the filling, beat the butter, confectioners' sugar, vanilla extract, and salt together until smooth. Spread or pipe the filling onto the flat side of half of the cooled cookies, then top with the remaining cookies to form sandwiches.
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