Recipe courtesy of Sherry Yard


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  • Level: Intermediate
  • Total: 1 hr 42 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 12 min
  • Yield: about 2 dozen macaroons



  1. Preheat oven to 325 degrees F.
  2. Sift together the powdered sugar and almond meal, directly into a medium size mixing bowl. Reserve.
  3. Whip egg whites to a foam, add cream of tartar. Continue to whip to soft peaks and stream in the granulated sugar. Add drops of color. Continue to beat for 30 seconds.
  4. Fold the meringue into the dry ingredients. Fill piping bag fitted with desired tip.
  5. Pipe 1-inch rounds onto lightly greased sheet pans. Place in oven for 5 minutes turn and continue to bake for 7 minutes more.
  6. Remove from oven and allow to cool. Fill with desired filling, such as raspberry jam.