- Step 1
Sift almond flour and powdered sugar together. Process and discard any pieces that will not pass through the sieve.
- Step 2
Make sure the mixing bowl and whisk are clean and grease-free. Beat the aged egg whites with salt until foamy, gradually add superfine sugar, and beat just to stiff glossy peaks.
- Step 3
Fold the almond-sugar mixture into the meringue in batches until the batter flows slowly and smoothly.
- Step 4
Pipe even rounds onto lined baking sheets and tap the pans to release air bubbles. Let the shells stand until a skin forms.
- Step 5
Bake one tray at a time in a preheated oven until the shells are set with formed feet. Cool completely before removing.
- Step 6
Pair shells of similar size and fill with Nutella, salted dulce de leche, buttercream, raspberry buttercream, or mascarpone filling.
- Step 7
Sandwich the macarons and refrigerate overnight to mature. Bring to room temperature before serving.
- Calories:321 kcal16%
- Protein:3 g6%
- Carbohydrates:54 g21%
- Sugar:48 g96%
- Salt:0.2 g3%
- Energy:1343 kJ16%
- Fat:11 g16%
French Macarons is a Delights of Culinaria recipe built around Egg Whites, Salt, Superfine Sugar. This import keeps the source ingredient measurements and turns the preparation into clear Platea recipe steps. It is filed as dessert and yields about 24 servings.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
