Macarons, second attempt


This was my second stab at making macarons – my first being The Great Egg White Massacre of 2009. I had been kind of avoiding them ever since. But a good friend of mine loves macarons, ever since her trip to France last summer. So I made some to give as a Christmas gift.

I’ve learned from making this batch that I tend to over-beat the egg whites. The first sheet of cookies came out with a crinkly surface and sans feet. But the second sheet (after the batter had rested while the first sheet baked) poofed nicely and had feet. Success! I’m still figuring out the correct consistency for the egg whites, but I’m heartened that it didn’t take five batches of batter.
from Claudia Flemming’ The Last Course: The Desserts Of Gramercy Tavern
as seen on Tartelette




Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)


  1. Preheat the oven to 200°F (93°C).
  2. Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
  3. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
  4. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
  5. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
  6. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
  7. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
  8. Cool on a rack before filling.


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Sweet Comments:

  1. These look fabulous! Congrats on making them perfect. These still scare me.

  2. Nice job! It took me a few times to get them right too. I have yet to make a plain vanilla one, maybe they are calling my name this weekend!

  3. These are beautiful! And I’m sure the simple vanilla/chocolate flavor combo tastes great too. Congrats on successfully making them, and congrats on the top 9! 🙂

  4. These look great! Congratulations on mastering them. They still scare me, too.

  5. These look great. I want to try making macarons this year. Your directions are easy to follow.

    Congrats are the Foodbuzz top 9!

  6. These look so good! I can only hope that mine turn out as beautiful. 🙂

  7. these look beautiful!!! Never give up, I love your determination!! Congrats on top 9!

  8. They look beautiful and very tasty:)

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