Macarons recipe

Crunchy on the outside, soft on the inside, homemade macarons cant get easier than this!

3 cups icing sugar
2 cups almonds, sliced or ready almond flour
1 cup/6 egg whites
Pinch of salt
2 drops of your choice of food color

  • Pulse the almonds to a fine flour by sifting and repulsing. Add a few spoons of icing sugar, to keep the almond flour dry and clump free. Set aside.
  • Wash the mixing bowl really well, free of  grease. 
  • Beat the egg whites and salt on medium heat, until frothy. 
  • Increase the speed to high and add icing sugar, one spoon at a time leaving a few seconds between each addition until the sugar is incorporated. 
  • When the eggs form stiff peaks, set aside. 

  • In a separate bowl, add the almond flour. Using a spatula, add the egg whites, and gently fold in to form a uniform mixture. Add a few drops of food color and fold in. Add the mixture a piping bag. 
  • Line a large baking sheet with parchment paper. Pipe large drops of macaron batter leaving an inch of space in between each, to form a matrix. Let them rest on the counter for 15 to 20 minutes. 
  • Preheat the oven to 325 degree F.
  • Place the baking sheet in the middle rack and bake for 17-20 minutes, until they rise and are shiny. Remove the parchment paper and let them cool completely. Repeat until you have finished all the batter. 
  • Peel the cookies off the sheet and sandwich them with jelly, or your favorite cream. 
  • I have used home made berry jam and cream cheese and honey filling. Enjoy!