Super Easy Macarons

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 mins
Serves 20 cookies

Adapted from Martha Stewart. I prefer the Low-Sugar Blueberry Filling, but any jam or buttercream filling would work as well. Store the macarons in an airtight container in the refrigerator.



Preheat oven the oven to 350 degrees and place the rack in lower third.

Combine the egg whites with the sugar in a large bowl and whisk by hand.

Then using a hand-mixer {or stand mixer} whip on medium-high until stiff, glossy peaks form. 

Pass the almond flour and powdered sugar through a fine-mesh sieve over a bowl and continue another time or two until all of the clumps are passed. 

Dump the flour and sugar mixture into the egg whites and fold together gently with a spatula until combined. 

*You will have enough batter to do this process twice {making 20 macarons}. But be sure to cool the baking sheets and mat completely before baking the second batch otherwise they will not rise properly. 

Transfer the batter into a piping bag with a fitted end or into a plastic baggie and then snip the bottom off. Stack two baking sheets on top of one another {this helps to prevent burn} and place the Silpat Macaron Mat on top.

Pipe batter into the rounds and swirl tip off to one side. Repeat until the mat is filled. Tap lightly on the counter to release air bubbles and bake for 5 minutes. Rotate the pan and bake for 3 minutes more. 

Cool completely before filling. 

To fill pipe a circle of filling around the perimeter of the macaron and sandwich together. 

Recipe Notes

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