menu search

French macaroons



Sift confectioners sugar and almond flour together.
Whisk to combine.
Beat your egg whites and gradually add in granulated sugar.
Your egg whites should reach stiff peaks.
Fold in half of the dry mixture into the egg whites until almost combined.
Fold the rest of the dry mix into the egg whites (at this point it would be good to put in the food coloring) until it flows off your spatula like magma.
Be careful not to over mix or under mix.
Preheat the oven to 325Af.
Pipe equal size macaroons on a lined baking sheet.
Let them sit until you can touch them without it sticking to your finger.
Lower temperature of your oven to 300Af and make sure the racks are at the top and bottom.
Not the middle.
Bake for 8 min.
When 8 minutes are up, flip around the baking sheets and continue baking for another 8 min.
Let macaroons cool and fill.
I used Nutella, but feel free to use anything such as frosting or jam!