-
-
My review
French Macaroons
6
crazymary98
"Fantabulous colored, bite-sized macaroons. Divide batter into thirds and color one-third pink and flavor with raspberry flavoring; color one-third yellow and flavor with lemon flavoring; color one-third pale blue and flavor with vanilla. Fill and make sandwich cookies with filling of choice, like peach jam or strawberry preserves."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 35 m servings 61Original recipe yields 24 servings (4 dozen cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicon mat.
- Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes; whisk the superfine sugar into the egg whites until thick, glossy, and the mixture holds stiff peaks, 5 to 8 more minutes. Place a sieve over the bowl containing egg whites and sieve both amounts of almond meal and confectioners' sugar into the egg white mixture. Gently fold the almond meal and confectioners' sugar into the egg whites, retaining as much air as possible.
- Separate the meringue into separate bowls to flavor and color, if desired. Spoon the meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
- Let the cookies stand at room temperature for about 15 minutes to form a thin skin. Pick up the baking sheets and let drop from several inches above the work surface to adhere cookies to the baking sheets.
- Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5778 Ratings
-
-
-
-
-
Most helpful positive review
7/22/2012
They turned out easier to make than I expected! The hardest part was to make them perfectly circular! I got around that using the cupcake baking sheet. Just make sure to use the paper cups and r...
Most helpful critical review
4/15/2013
The heat is very important and it is the thin line between a good macaron and a disaster. By the way this is not a "macaroon" (no coconut cookie) but it is a "macaron". Trust a seller who sells...
Most helpful
Most positive
Least positive
Newest
7/22/2012
They turned out easier to make than I expected! The hardest part was to make them perfectly circular! I got around that using the cupcake baking sheet. Just make sure to use the paper cups and r...
10/8/2012
I have made macarons twice before and was fairly successful. With this recipe, however, my macarons stuck to the parchment paper and that has never happened to me before. I liked that the macaro...
12/18/2012
No, I didn't make these but I did read the previous review and she had problems getting the macaroons off the paper. I pipe almond macaroons onto parchment paper and to remove them, I turn the ...
4/15/2013
The heat is very important and it is the thin line between a good macaron and a disaster. By the way this is not a "macaroon" (no coconut cookie) but it is a "macaron". Trust a seller who sells...
4/18/2014
I'm 11 almost 12 and I made these by myself. At first I was worried they wouldn't turn out well because I'm not that great when it comes baking and French macaroons at professional level. I gave...
2/15/2013
I have been nervous about trying french macaroons, but this came out perfectly! The second time I made them I made a few changes to make things a little easier. First, I put my almond flour in...
11/15/2013
Amazing. I have searched the web top to bottom to find the simplest and most fool-proof recipe for these. I started with this one, and couldn't be more thrilled that I did. I followed recipe ...
1/13/2013
this was by far the best macaroon recipe i have ever tried!!!! the other recipes i have tried always crack! but not with this recipe