Macarons

Appears in

Published 2013

Grind 1¾ cups (175 g) confectioners’ sugar with ¾ cup (100 g) almond flour in a processor until it’s super fine, then sift it in a medium-mesh sieve.
Separate 3 eggs and keep the whites in a bowl for 3 days in the fridge. In a clean bowl, whisk three-day-old egg whites (100 g) until soft peaks form, then bit by bit, pour in 2 tbsp (25 g) superfine sugar while whisking.
Add the almond mixture to the egg whites and carefully fold it in so that it blends nicely. If you wish, you can add a drop of food coloring.
Fill a pastry bag with the mixture and pipe small rounds of the dough (about 1 inch/2 cm in diameter) on a parchment paper–lined baking sheet.
If it’s easier, you can first use a small glass to draw little circles on the parchment paper as a guide. Don’t fill the circles entirely, as the macarons will expand a little.
Let the macarons rest for 45 minutes to 1 hour, so they acquire a nice “skin.” When they lose their gloss, it’s time to bake them.
Preheat the oven to 300°F 150°C) and bake the macarons for 10 to 20 minutes (depending on their size). Keep a sharp eye on the oven temperature. I use an oven thermometer, as often the actual heat doesn’t coincide with what you’ve set the temperature to.
During the baking process the macarons get their typical “feet” at the base. They are ready when the tops first start to feel firm. Let them cool completely before filling and sandwiching them.