Recipe: French Macarons

Ingredients

Prepare a large mixing bowl by wiping it down with lemon juice or vinegar, then refrigerate egg whites for 24 hours.
Line baking sheets with silicone mats or parchment paper.
Add cream of tartar and optional extract to egg whites and beat until soft peaks form.
Gradually add superfine sugar in three additions while continuing to beat until stiff peaks form.
Sift almond flour and confectioners' sugar together in a separate bowl.
Fold the beaten egg whites into the almond flour mixture in three additions until combined.
Check the batter consistency using the figure 8 test; it should flow slowly and take about 10 seconds to sink back into itself.
Transfer the batter to a piping bag fitted with a round tip.
Pipe the batter into 1.5-2 inch rounds on the prepared baking sheets, spacing them apart.
Bang the baking sheets on the counter to release air bubbles and let the piped macarons sit until dry, about 30-60 minutes.
Preheat the oven to 325°F (163°C).
Bake the macarons for 13 minutes, checking for doneness by ensuring they don't wobble when touched.
Cool the shells on the baking sheet for 15 minutes before transferring them to a cooling rack.
Once cooled, fill the shells with your desired filling and sandwich them together.

Servings

Calories

100

Total fat

Total carbohydrates

15g

Total protein

Sodium

5mg

Cholesterol

0mg