These are the rustic original macarons that begot the smooth-topped, puffed up, ganache-filled, pastel food-colored sandwich confections we know.
Ingredients
- ¾ cup plus 2 tablespoons sugar
- 1 ¼ cup almond flour or meal
- 2 egg whites (from large eggs)
- Nutritional Information
Nutritional analysis per serving (40 servings)
38 calories; 1 gram fat; 5 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 0 grams protein; 2 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Approximately 40 2-inch cookies
Preparation
- Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In a medium bowl, make a paste using 1/4 cup plus 2 tablespoons sugar and 2 teaspoons water.
- Add almond meal and unwhisked egg whites and mix. Add remaining 1/2 cup sugar and mix until thoroughly combined.
- Transfer batter to a pastry bag fitted with a smooth tip; pipe out circles about the size of quarters, spacing each disk at least an inch apart. Rap the pans on the counter a few times to even out batter and eliminate air bubbles.
- Bake for 15 to 20 minutes or until edges are golden but centers are still light and slightly soft. Let cookies cool on baking sheets for a few minutes to set.
About 30 minutes
Dining and Cooking