Total Time:
1 hr 10 min
15 min
40 min
15 min

10 to12 cookies

  • 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
Watch how to make this recipe.

Sift the powdered sugar and almond flour together.

Using a hand mixer, whip the egg whites on low speed until frothy. Gradually add the sugar, and then whip on high speed until stiff peaks form. The egg whites should be glossy and thick.

Fold half of the almond mixture into the egg whites and then add the rest. Fold the mixture 15 to 20 times; the batter will be thick and fall slowly when dripped from the spatula.

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.

Let them cool for about 10 minutes on the baking sheet and then take them off. Fill as desired with your favorite chocolate ganache, jams, or whatever creative fillings you can think of!

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.

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4.6 7
This recipe is NOT as easy as it seems.  My first three attempts failed to produce the right consistency.  The first two were way too thick.  I decided to roll it out and bake it anyway, waste not want not.  When they came out I munched a few and thought "Hmmm almond meal tastes a lot like coconut flour. I bet I could substitute it for coconut." WRONG!  My second batch was too thick and it was at this point I realized I had grabbed the coconut flour instead of the Almond meal.  (sigh) No wonder it tasted like coconut, lmao.  The third batch was too runny.  I missed a basic fundamental, measure after you sift, not before.  Almond meal, if not using a blanched meal has a lot of larger pieces that sift out, almost half.  I also use jumbo eggs, made a difference in the dry to liquid balance.  I also had seen several recipes that said to only mix the meringue to soft peak so I doubted the instructions here to go to stiff peak.  Mistake. Stiff peaks are required to handle the three phase folding of the powdered sugar and almond meal, otherwise you just end up chasing the batter across your sheet pan.  Fourth batch, woman of patience, was perfect, stiff peaks, properly measured dry ingredients and a little more to accommodate my jumbo egg whites.  Fantastic!!!  item not reviewed by moderator and published
can you substitute AP flour for the almond flour? I live in a very rural area and don't have access to almond flour .. Thanks in advance! item not reviewed by moderator and published
I made the macaroons from the Food Network magazine and they were the most delectable macaroons I have ever eaten! YUM item not reviewed by moderator and published
These reminded me more of a meringue than a macaron, very light/fluffy and really sweet. I decided to serve them as single cookies because I felt ganache or jam would be too much sweetness to add to the cookie. item not reviewed by moderator and published
The cookies are tasty without the filling, but fun with the filling. As long as you follow the directions, you'll have no problem. I've never used almond flour, but it was well worth it. It adds a wonderful flavor. This recipe is a keeper! item not reviewed by moderator and published
This taste great! sweet and light. This is my first attempt at making macaroons. This recipe is tough to get the texture needed. I messed it up and had flat macaroons. I found the almond flour at Fresh and Easy, it's a bit pricey. item not reviewed by moderator and published
Beloved Friend brought from Paris,Macarons. Elegantly Boxed.The Crispness of the cookie is the same.The Filling is as Creamy and Delectable. If I closed My Eyes Would I know the Difference? No.A trip to "The City of Lights" or a Home~made Macaron? Love Paris~Adored This Macaron.Invest in the Best Ingredients and polish up on accolades of,"Merci" and a sligh grin. item not reviewed by moderator and published
No, it must be almond flour. You can buy whole almonds and put them in a food processor to make the flour. item not reviewed by moderator and published
These are macarons not macaroons. They are meringue cookies not to be confused with coconut macaroons. item not reviewed by moderator and published

This recipe is featured in:

12 Days of Cookies