Up next in Cookie Recipes (10 videos)
Add some new cookie recipes to your repertoire with the baking tutorials in this Howcast video series.
You Will Need
- 1 c. finely ground almonds
- 1 1/2 c. confectioners sugar
- 3 large egg whites
- Pinch of salt
- 1/4 c. granulated sugar
- 1/2 c. jam, chocolate ganache, or buttercream frosting (any flavor)
- Cookie sheet
- Silicon baking mat or parchment paper
- Pastry bag with 3/8 in. tip or plastic baggie
- Wire rack
Mix almond flour and sugar
Mix the ground almonds and confectioner's sugar together in a mixing bowl.
Beat egg whites and salt
Beat egg whites and salt in another mixing bowl until the mixture forms soft peaks.
Add granulated sugar to egg whites
Add the granulated sugar to the egg white mixture gradually and continue to beat. Whip until stiff glossy peaks form.
Fold in almond flour mixture
Fold the dry almond mixture into the egg white mixture gently with a spatula until blended.
Prepare cookie sheets
Prepare the cookie sheets by covering in a silicone baking mat or with parchment paper. Use a dab of water to stick down the edges of the parchment paper.
Fill pastry bag
Fill a pastry bag with a 3/8-inch plain tip with meringue mixture. You can use a sealable plastic bag with the corner cut off as an inexpensive substitute for a pastry bag.
Pipe 1-inch circles of meringue onto the cookie sheets. Let stand for 20 to 30 minutes to dry out and form a slight crust over the meringue.
Preheat your oven to 300 degrees Fahrenheit.
Bake the macarons for 22 to 28 minutes they are crisp and the inside cannot be easily pressed down. Remove from oven and lay cookie sheet on a wire rack to cool completely. Then, remove them from the cookie sheets.
Spread filling and sandwich together
Spread the flat sides of a pair of cookies with 1 teaspoon of jam, ganache, or buttercream filling and sandwich together. Take 1 -- or 2! -- and give them a taste test.