French Macarons

These cookies are a labor of love and we did a lot of research to perfect this recipe for you,
after our own failures. Please follow as written and you will have a delicious and well-
presented cookie. You may wish to experiment with different fillings. Enjoy!

Recipe Summary test

Prep:
45 mins
Cook:
18 mins
Additional:
30 mins
Total:
1 hr 33 mins
Servings:
24
Yield:
24 macarons
Nutrition Info

Ingredients

 3 extra-large egg whites

 ⅓ cup white sugar

 1 ⅔ cups confectioners' sugar

 1 cup almond flour

 1 pinch salt

Buttercream Filling:
 ½ cup butter, softened

 ⅔ cup confectioners' sugar

 ½ teaspoon vanilla extract

Directions
Instructions Checklist
 Step 1

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment
paper.

 Step 2

Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer on medium
speed until foamy, about 30 seconds. Add white sugar and continue to beat until peaks
are stiff enough they stay in place when the bowl is turned upside down, about 5
minutes.

 Step 3

Sift 1 2/3 cup confectioners' sugar, almond flour, and salt together twice. Fold into the
egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns
with a spatula. Transfer batter to a piping bag fitted with a round tip.

 Step 4
 Pipe batter onto the parchment paper, using a circular motion to make macarons 1 inch
in diameter. Tap the baking sheet against the counter about 10 times to release any air
bubbles.

 Step 5

Bake in the preheated oven for 9 minutes. Rotate baking sheet and continue baking
until macarons are shiny and rise slightly to form "feet", about 9 minutes more. Peel
off the parchment paper and allow to cool completely, about 30 minutes.

 Step 6

Beat butter, 2/3 cup confectioners' sugar, and vanilla extract with an electric mixer
until creamy and thick, about 10 minutes. Transfer filling to a piping bag fitted with a
round tip.

 Step 7
Pipe a small amount of filling onto the center of 1 macaron; top with another macaron
and press gently to sandwich the filling between the two.