- 1 1/3 cups powdered sugar
- 2/3 cups almond flour
- 3 egg whites, at room temperature
- 1/4 cup sugar
- Chocolate ganache, for filling
- Jam, for filling
Pipe 1-inch circles onto baking sheets lined with silicon mats or parchment paper. Let rest until a skin forms on top and is dry to the touch, 15 to 30 minutes.
Preheat the oven to 350 degrees F.
Bake for 10 to 12 minutes, rotating the pans halfway through the baking time. If you are baking two sheets at a time, the bottom and top sheets should be rotated to prevent over browning on the bottom. If only baking one sheet at a time, bake on the bottom rack first for 5 minutes with an empty sheet on top. After 5 minutes, rotate the sheet and move the bottom sheet to the top and the top sheet to the bottom.
You will know the macarons are done when you can touch them and the top of the macaron is set does not slide around under your finger. The macarons must be set before you take them out of the oven. If the macaron tops slide, put them back in the oven on the middle rack for another 2 minutes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Daniel Tang, Sugar Philly