How to make it

  • Push ground filberts through a sieve with icing sugar (this takes FOREVER! Persevere, though!). Set aside.
  • Whip egg whites in a spotlessly clean, dry bowl on medium speed until foamy.
  • Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks—the whites should be firm and shiny.
  • Fold icing sugar mixture into egg whites until completely incorporated. When small peaks dissolve to a flat surface, stop mixing. (According to Serious Eats, the mixture should be shiny and 'flow like magma.')
  • Pipe the batter through a plain, 1cm pastry tube onto parchment paper lined baking sheets into small circles.
  • Let macarons sit out 1 hour (this allows skins to form for the "feet").
  • Preheat oven to 325F.
  • Bake macarons for 10 to 11 minutes, using a wooden spoon to keep the oven door slightly ajar.
  • Transfer parchment sheet to a cooling rack.
  • When cookies are completely cool, carefully remove them from the parchment and sandwich them with filling if desired.

Reviews & Comments 2

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    " It was excellent "
    elgab89 ate it and said...
    These are my favorite cookies in the world! I like to add a coffee cream and make a sandwich with them! Yummy!
    Was this review helpful? Yes Flag
  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 76.9
    Total Fat: 3.2 g
    Cholesterol: 0.0 mg
    Sodium: 9.3 mg
    Total Carbs: 11.4 g
    Dietary Fiber: 0.5 g
    Protein: 1.5 g
    Was this review helpful? Yes Flag

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