( Don’t my orange Valentine’s Day macarons look delicious?! )
Here is a recipe that I like! You can find the original here.
Makes 16 Macarons
3 egg whites
1/4 cup white sugar
1 2/3 cups confectioners’ sugar
1 cup finely ground almonds
Food coloring of your choice
Frosting of your choice
Prep Time: 30 mins
Cook for: 10 mins
Ready in : 2 hrs 10 mins
- Line a baking sheet with a silicone baking mat.
- Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy ( you can add your food coloring at this point ) , fluffy, and hold soft peaks. Sift confectioners’ sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
- Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
- When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
- Preheat oven to 285 degrees F (140 degrees C).
- Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling with your favorite frosting!
( Also! Something that I found to be a helpful tip from the internet…hanging your baking sheets on the counter after putting your batter on the baking sheet. )
Have you made macarons before? If so, how were they?? Please comment and share how your macarons turn out if you use this recipe! Don’t forget to check out the original recipe post here and let her know how you enjoyed her recipe as well!