As promised yesterday, I am sharing how I make my macarons. I think I’m going to do a special week of macarons in the fall months of October or November. Now that I’ve gotten the recipe down and figured out the kinks, I decided it is time to share a pretty plain recipe for easy macarons. Once we all get this recipe down, I’ll start building upon it. I smell a pumpkin spice macaron!
This is a recipe for making basic macarons. If you are new to macaron making and don’t want to waste a lot of stuff, use this recipe to perfect your recipe.
Easy Macarons Recipe
- ⅔ cup almond flour
- 2 large egg whites
- ¼ cup granulated sugar
- 1 cup confectioners sugar
- Preheat your oven to 325 degrees Fahrenheit.
- In a bowl, mix your sugar and the almond flour and pass it through a sieve to remove the large pieces of almond flour.
- In another bowl, whisk the granulated sugar and the egg whites together until the sugar has dissolved and the egg whites appear frothy.
- With a hand or stand mixer, beat the egg white and sugar mixture on medium for 4 minutes, medium-high for 8 minutes, and high for 1 to 2 minutes. The beaten eggs should hold shiny and stiff peaks.
- Add the almond flour and sugar mixture to the beaten eggs. You then want to fold the mixture from the middle towards the edges.
- Pour your mixture into a piping bag fitted with a round tip.
- Place a sheet of parchment paper onto a pan and pipe out circles about 3/4-inch wide. Place them about 3/4-inch apart from each other.
- Once you’ve piped them out, give the pan a good tap against the counter to release any air bubbles in the macarons. Let the macarons sit out for about 20 to 25 minutes to harden the top shell.
- After they’ve sat out for a little while, place them in the oven. Let them cook on the lower oven rack for 7 minutes, then rotate the pan and let them cook for another 7 minutes.
- Take them out, let them cool, and place some filling in between them. Then eat them!