Macaron is French cream-filled sandwich cookie, made with egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. The English word macaroon is derived from the French macaron and Italian maccarone which means "fine dough." The macaron is usually filled with buttercream or jam.
Ingredients
2/3 cup ground almonds
1 1/2 cups powdered sugar
3 egg whites
5 tbsp granulated sugar
1 tsp vanilla extract
Pinch of cream of tartar
Directions
1. Preheat the oven to 280 degrees F.
2. Line the rimmed baking sheets with parchment paper.
3. Sift the ground almonds and powdered sugar together.
4. Beat the egg whites in the bowl until frothy.
5. Add gradually granulated sugar. Continue to beat the egg white mixture until glossy and stiff peaks form.
6. Add in half of the sifted almond mixture and fold it into the meringue carefully.
7. Add in the rest of the almond mixture and fold in.
8. Using a spatula, punch down into the center of the batter, then scrape more batter from the sides to the center. Repeat until the batter slowly and continuously drips back into the bowl when you scoop it up with the spatula.
9. Put the batter in a pastry bag fitted with a 0.4-inch tip. Pipe out 1-inch rounds in the circles on the baking sheets.
10. Let the piped macarons dry for about 30 minutes.
11. Bake in the oven for about 15~20 minutes. After 7~8 minutes, swap oven racks and rotate the sheets for even baking.
12. Remove from the oven. Let cool on baking sheet on the rack. Assemble the macarons with your choice of filling.
