Homemade French Macarons

1. 1

   Preheat the oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicone baking mat.

2. 2

   Whisk the egg whites in a clean metal mixing bowl until thick, about 5 minutes. Gradually whisk the superfine sugar into the egg whites until thick and glossy and stiff peaks form, 5 to 8 minutes more.

3. 3

   Sift the almond meal and confectioners' sugar over the beaten egg whites; gently fold them in, keeping as much air as possible.

4. 4

   Divide the meringue into separate bowls to add flavor and color, if desired.

5. 5

   Spoon the meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch rounds of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.

6. 6

   Let the cookies stand at room temperature to develop a thin skin, about 15 minutes.

7. 7

   Lift the baking sheets and drop them from several inches above the work surface to help the cookies adhere to the baking sheets.

8. 8

   Bake in the preheated oven until the tops are dry, about 15 minutes; let them cool completely on the baking sheets before peeling off the parchment paper, about 45 minutes.

• Calories 79.45 kcal Low Source
• Protein 1.63 g Low Source
• Carbs 11.81 g Moderate
• Total Fat 3.15 g Low Source
• Saturated Fat 0.2 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 6.72 mg Low Source
• Fiber 0.59 g Low Source
• Sugar 10.58 g High
• Added Sugar 3.14 g Moderate
• Calcium 15.79 mg Low Source
• Iron 0.21 mg Low Source
• Potassium 0.0 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Gluten