Super Easy Macarons

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.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 20 cookies


  • 71 grams {2/3 cup} blanched almond flour
  • 117 grams (1 cup} powdered sugar
  • 2 large egg whites
  • 53 grams {1/4 cup} cane sugar
  • 1 batch Low-Sugar Blueberry Filling 


  • 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.