I absolutely love macarons. I have tried so many recipes trying to perfect them, and this has to be the easiest one yet. This recipe guarantees perfectly round macarons that have a crispy layer and a chewy interior. This recipe is adapted from Martha Stewart.
- 1 1/4 cups finely chopped almonds (in the mixer)
- 1 3/4 cups confectioner’s sugar
- 1/4 teaspoon salt
- 4 large egg whites
- 1/2 cup sugar
- Few drops of food coloring of your choice (here, I used violet)
- 1/4 teaspoon almond extract (if available)
- Filling: jam or chocolate spread
- Whisk together almond meal and confectioner’s sugar and sift in a bowl.
- Beat egg whites for 1 to 2 minutes. Slowly add the sugar and almond extract, and beat for about 3 to 5 minutes.
- Fold egg whites into almond mixture until combined. Transfer mixture to a pastry bag, cut off a bit of the off tip. Pipe the macarons about 2 cm apart on parchment-lined sheets.
- Leave the sheets with the uncooked macarons dry for two hours. This is important so that the macarons maintain their rounded shape and not go flat in the oven.
- Preheat oven to 175 degrees. Bake for about 14 minutes.
- Cool completely and then sandwich two macarons with your chosen filling.
A sophisticated dessert turned easy!