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macarons-link2Not to be confused with coconut macaroons, macarons are a delightful French confection made with almond flour and meringue giving them a light as a cloud texture and taste. Bake and fill with chocolate ganache, buttercream, or other desired fillings for a special treat for Mom on Mother’s Day.

4 large egg whites (4.94 ounces)
1/3 cup plus 1 tsp caster sugar* (superfine sugar) (2.47 ounces)
1 1/2 cups plus 4 tsp pure icing sugar (8.11 ounces)
1 cup plus 3 tsp almond flour (4.23 ounces)
pinch of salt
gel food colouring, optional

*If you cannot find caster sugar, blend granulated sugar in a food processor or coffee grinder until sugar granules are fine.

NOTE: It is important to measure ingredients carefully. For best results weigh the ingredients.

1. Preheat the oven to 302°F.
2. In a bowl mix egg whites and caster sugar with an electric mixer until stiff peaks just form; continue to whip for 1-2 more minutes. Add gel food colouring and continue to mix just until colour is incorporated evenly.
3. Sift together the almond flour, icing sugar and salt. Repeat sifting process and discard any lumps.
4. Using a rubber spatula, fold sifted ingredients into the egg white mixture – approx. 30-50 folds.  The mixture should be smooth – not too runny, nor too stiff. If you form a peak, it should slowly sink back into the batter. Folding is important – over-mixing results in flat macarons with no feet, and under-mixing results in uneven tops.
5. Using a baking sheet lined with non-stick baking paper, pipe mixture into 1-inch circles approximately 2 inches apart. To prevent macarons from cracking while baking, rap baking sheet 2 or 3 times on the work surface firmly; turn baking sheet once clockwise and repeat.
6. Place baking sheet in oven and bake for 20 minutes.
7. Check macarons – fully cooked macarons should come off the baking sheet relatively cleanly – if not, bake a few minutes longer. Macarons should be set but not browned. Let cookies cool completely before filling.

Macarons can be stored in the lower shelf of the refrigerator for up to five days. Remove them from refrigerator 30 minutes before serving. Freeze for up to a month.

Kitchen Tips:
– Prevent your macarons from burning by leaving the oven door open a few inches during baking.
– Easily remove stuck on macarons from the parchment/baking paper after baking by spritzing a little bit of water underneath the paper – the steam will loosen the macarons.

 NOTE: Macarons have a notorious reputation for failure. We found this interesting blog that addresses the most frequently asked questions – Macaron FAQs

Find some inspiration for delicious macaron fillings on Pintrest.