French Almond Macarons

Adapted from Martha Stewart


1 1/4 cups confectioners’ sugar
1 1/2 cups finely ground almonds
3 large egg whites (use the leftovers from the French Pot de Creme)
Pinch of salt
1/4 cup granulated sugar
1/4 teaspoon pure vanilla extract


Preheat oven to 300 degrees.

Sift confectioners’ sugar into a bowl. Whisk in almonds; set aside.

Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form.

Add in sugar and flour mixture.

Add in almond and egg white mixture.

Add in vanilla extract.

At this point, the meringue has deflated. It’s supposed to be like that. These are basically cookies, not that airy meringue that sits in the oven for like six hours.

Spoon batter by tablespoons onto silpat lined cookie sheet. Fits on one cookie sheet.

Bake until macarons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes.

Let cool on sheets 5 minutes.

Transfer macarons on parchment to a wire rack; let cool completely.

NOTE: This is the YUMMIEST recipe EVER. Chewy and DELICIOUS. Buttery taste (the ground almonds are like 18% oil, they add a buttery taste). Family favorite. First dessert to go, every time.

Use leftover egg yolks for French Pot de Creme or for the Butternut Squash Ravioli Pasta Dough.


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