Makes about 60 macarons (120 shells)
Macarons (not to be confused with coconut macaroons) are not difficult to make, but they are rather particular—so don’t be defeated if they aren’t perfect at first. It takes a few rounds to really understand the batter and how to treat it. If you’re in a humid place, the drying step may take a bit longer. A fan nearby can help. This recipe may make more finished cookies than you need, but a smaller batch doesn’t whip up quite as well. You can, however, freeze the cooled cookies or even assembled sandwiches. They defrost really quickly if you need them in a pinch.
Ingredients
- 5 oz almond flour
- 1 oz unsweetened cocoa powder
- 12 oz (about 3 cups) confectioners’ sugar
- 1.5 oz (about 1/3 cup) granulated sugar
- 5.5 oz egg whites (about 4 large eggs)
Directions
- Line two large baking sheets with parchment paper or silicone mats. Fit a piping bag with a #3 round or small plain tip.
- Spread the almond flour on a baking sheet and place in a 200°F oven for 15 minutes to remove moisture. Let it cool completely.
- In a food processor, combine the cooled almond flour, cocoa powder, and one-third of the confectioners’ sugar. Process until very fine, about 1 to 2 minutes. Sift the mixture through a fine-mesh sieve into a large bowl.
- In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy. Gradually add the granulated sugar. Continue whipping until medium peaks form.
- Using a spatula, fold the almond flour mixture into the meringue in three additions. Mix just until the batter flows in a slow ribbon and disappears back into itself after about 4 seconds. The mixture should be glossy and slightly lava-like.
- Pipe 1-inch circles onto the prepared sheets, spacing them about 1 inch apart. Tap the pans firmly on the counter to release air bubbles.
- Let the shells sit at room temperature for about 1 hour, or until the tops feel dry and no longer sticky to the touch.
- Bake in a convection oven at 275°F or a conventional oven at 300°F for 12 to 13 minutes, rotating halfway through. The shells should have smooth tops and well-defined “feet.”
- Let cool completely before removing from the mats. Pair shells by size and fill with your favorite ganache, buttercream, or jam. Store assembled macarons in an airtight container in the refrigerator for up to 5 days. They’re best after resting overnight.
