Macaron (French Macaroon)
This quintessential macaron recipe (not macaroon) came about after much trial and error. I am a baker's apprentice and the baker and I finally perfected the technique and decided to share it with you all. Pipe your choice of filling on a cookie and sandwich another cookie on top. These are like cloud cookie sandwiches and are delicious if done correctly. If you want to do it the super-easy way, just fill with your favorite flavor of frosting. Enjoy!
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Recipe Summary
Ingredients
Directions
Cook's Notes:
To measure by weight, use these amounts: 100g egg whites, 50g white sugar, 200g confectioners' sugar, and 110g ground almonds.
If you do not have a sifter, you can use a blender or food processor to thoroughly mix the almonds and confectioners' sugar. Just blend or pulse for 30 seconds. Remember that because the consistency of the mix is like cake batter, you're going to have to be quick piping it onto the silicone mat. Hold the pastry bag sideways between piping so it doesn't spill.