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Daring Bakers: Macaroons

Author: Gaby

Ingredients

  • 2 1/4 cups Confectioners’ sugar
  • 2 cups Almond flour
  • 2 tbsp Granulated sugar
  • 5 Egg whites at room temperature

Instructions

  • 1. Preheat the oven to 200°F. Combine the confectioners’ sugar and almond flour in a medium bowl.
  • 2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
  • 3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. Be gentle! Don’t over-fold, but fully incorporate your ingredients.
  • 4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip.
  • 5. Pipe one-inch-sized mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
  • 6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F. Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
  • 7. Cool on a rack before filling.