This almond macarons recipe is the most basic version of the classic biscuit. Crisp on the outside, and chewy-moist on the interior, these treats need no filling to be absolutely delicious.
Cook’s note: Add a little flavor and flair to these macaroons with a few drops of food coloring and your favorite flavoring.
Would you like to receive recipes and cooking tips every week? Sign up for your free French food newsletter here and put some flair into your everyday kitchen.
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
- 1 cup blanched almonds
- 1 cup granulated sugar
- 2 egg whites, beaten lightly
- 1/2 teaspoon vanilla extract
- 2 tablespoons confectioners’ sugar
How to make macarons:
Preheat an oven to 400F and line a baking sheet with parchment paper.
Combine the almonds, sugar, egg whites, and vanilla extract in a food processor and pulse the mixture until it has taken on the texture of a very coarse paste. Turn the food processor on high speed and blend the paste for 2 minutes, until it is very smooth and thick.
Spoon the batter into a pastry bag fitted with a wide tip and pipe the batter into uniform, 1-inch mounds on the parchment-lined baking sheet. Allow the batter to rest, uncovered, for 15 minutes.
Bake the macaroons for 12 minutes. Remove the hot macaroons to a wire rack and cool to room temperature and dust with the confectioners’ sugar before serving.
This French macaroons recipe makes 8 servings.