French Macrons are time consuming but delicious.

There are Macarons and Macaroons. The latter is a coconut cookie most Jews know from Passover. The former is a French cookie sandwich.

I’m not good at baking complicated things. I’m impatient, a little reckless, and very slapdash. Any time a recipe demands precision, oh I am not your girl. But I thought for the New Year I’d try it.

Ingredients & Equipment

To cook this, you need the following:

  • 1 3/4 cups confectioners’ or powdered sugar
  • 1 cup almond flour
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1/4 cup superfine sugar

There’s also a filling. But this is just the cookies.

  • Silicon baking sheets (parchment paper will do in a pinch)
  • Rubber spatula
  • Gallon plastic bag or piping bag

The Dry

If you only have almond meal, it’s okay. Run it through the food processor (or the coffee grinder) a little and make it finer. Be careful as you can turn it into almond butter really damn fast. Then mix the flour and the powered sugar together, passing it through a sieve first. If you have a flour sifter, you can use that. Put that in a large bowl, making a depression in the center.

The Wet

Three egg whites take about 30 minutes to get to ‘room temperature.’ Put them in your mixer bowl with the cream of tartar and the salt and whisk on medium until it’s frothy. Once there, slowly add in the super fine sugar (again if all you have is regular sugar, just use the food processor or coffee grinder to fine it up) and mix on medium-high until it’s stiff and shiny. Don’t get it too stiff or things will be gummy.

Combine and Pipe

Pour the wet mixture into that depression in your dry and gently fold over and over with a rubber spatula, rotating the bowl a little, until everything is combined. If you plan on adding food coloring, you need a gel based stuff. What you use for Easter Eggs and in most baking is absolutely not okay. Don’t do it. Don’t. No!

Once it’s all mixed, you carefully transfer it to a ziplock bag and cut a small 1/4″ hole in one corner. This will be how you pipe it out when you don’t have a piping bag. Those silicon mats will be where you pipe out 50-cent sized cookies in a circle. To do this, squeeze the bag gently and start from the center, working your way out. I’m right handed and held the bag in my right hand, circling counter-clockwise.

Once you have your circles (I had three sheets full, plus a little extra), let it settle for at least 10 minutes or until the top stops being sticky. Toss it in the oven at 300 for 20 minutes. The cookies should get a little ‘foot’ on them and rise about a quarter of an inch if you did it right.