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Light and airy French macarons with crisp outer shells and tender, chewy interiors — perfect for celebrations or a special treat.

Ingredients

Scale
  • 1 cup almond flour
  • 1 3/4 cups powdered sugar
  • 4 large egg whites
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • Food coloring (optional)

Instructions

  1. Bring egg whites to room temperature.
  2. Preheat oven to 300°F (150°C) and line baking sheets with parchment paper.
  3. Sift together almond flour and powdered sugar until light and smooth.
  4. Beat egg whites in a clean, dry bowl until foamy, then gradually add granulated sugar and continue beating until stiff, glossy peaks form.
  5. Stir in vanilla extract and food coloring if using.
  6. Gently fold the almond flour mixture into the egg whites using the macaronage technique until the batter flows slowly off the spatula in a thick ribbon and is not runny.
  7. Transfer batter to a piping bag fitted with a round tip and pipe even 1.5-inch circles onto the prepared baking sheets.
  8. Let piped macarons rest 30–60 minutes, until the tops form a smooth, dry skin.
  9. Bake for 15–20 minutes, rotating the trays halfway through for even baking.
  10. Let macarons cool completely before filling and sandwiching.

Notes

Store your French macarons in an airtight container in the fridge for up to one week., If filled, place parchment paper between layers to keep them from sticking together., Freeze macarons in a sealed container for up to three months; thaw in fridge before serving.

Nutrition

Find it online: https://cookingcrumbs.com/french-macarons-season-glow/