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easy-macarons-recipe

Easy Macarons Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling & drying time: 30 minutes
Total Time: 55 minutes
Servings: 36 macarons
These are the EASIEST fail-proof macarons! See how to make these 4-ingredient airy meringue cookies with step-by-step photos!

Ingredients

Macarons

  • 165 grams almond flour 1 1/3 cups
  • 165 grams powdered sugar 1 cup
  • 115 grams egg whites 3 Large eggs
  • 150 grams granulated sugar 2/3 cup

Chocolate Ganache Filling:

  • 100 grams bitter-sweet chocolate chips 1/2 cup
  • 100 grams heavy whipping cream 1/2 cup

Instructions

How to make EASY Macarons:

  • Toast almond flour at 350°F for 5 minutes. Cool.
  • Sift together the powdered sugar and almond flour. Set aside.
  • Beat egg whites for 30 seconds until foamy. Slowly add the granulated sugar and beat for 4 minutes on high speed until firm peaks form.
  • Fold in almond flour until fully incorperated. Add any food coloring gel at this point.
  • Transfer batter into a large piping bag and pipe out. Bang 4-5 times on each side of the pan and let macarons sit for 15 minutes to dry off. (You know it's dry when you touch the macarons and it doesn't stick to your finger.)
  • Bake at 350°F for 9 minutes. Cool completely before removing from mat.

How to make Chocolate Ganache:

  • Microwave heavy cream to boiling point. Pour over chocolate chips and let sit 1 minute. Stir together and chill mixture completely.
  • Beat cold mixture until soft peaks form. Fill cookies and sandwich together.

Notes

  • Meringue- I used a Kitchen-Aid 5 quart mixer. Watts and whipping speeds will vary. 4-5 minutes is the perfect timing for my meringue to whip properly. It should be easy enough to pipe out. A stiff meringue stays in place even after piping. You want a gliding smooth batter that will easily pipe out and that will flatten easily after banging. An over-beat (stiff) meringue will result in brittle macarons. You know your meringue is stiff when you cannot get the macarons to flatten after banging well. 
  • Size-This recipe is for medium/large macarons anything smaller can dry out at this baking time. 
  • NOTE: All equivalent cup measurements are approximate so please go by grams for precise measurements. 
  • Baking time- Oven temperatures will vary from oven to oven. If the macarons stick after they have cooled then they need an extra minute or two next time. 

Nutrition per serving

Serving: 1servingCalories: 86kcalCarbohydrates: 11gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 4mgSodium: 9mgPotassium: 25mgFiber: 1gSugar: 10gVitamin A: 41IUCalcium: 20mgIron: 1mg