Stacey Adimando

French Macarons with Classic Almond Filling

Preparation info
  • Makes:

    1½ Dozen

    Cookies
    • Difficulty

      Easy

Appears in
The Cookiepedia: Mixing Baking, and Reinventing the Classics
The Cookiepedia

By Stacey Adimando

Published 2011

  • About

You will be baking royalty once these delicate showstoppers make their entrance during the coffee course: They’re like fancy punctuation to a meal. Adding bright, playful colors with a few drops of food dye makes them an exceptionally stunning treat.

Ingredients

Shelling

  • 1 cup almond meal or finely ground blanched almonds
  • 1¼ cups powdered sugar

Method

  1. First make the shells: Grind the almonds and powdered sugar in a food processor until superfine. Sift the mixture, tossing out any big pieces left behind.
  2. Whip the egg whites on medium-low speed until foamy. Bump up the speed to medium and slowly stream in the sugar, pausing to let it incorporate, until the egg whites form soft to medium peaks. You can test thi