French Macarons Recipe – French Special

Chill egg whites in a metal mixing bowl overnight. On the following day, allow them to come to room temperature.

Preheat the oven to 280 degrees F (138 degrees C) and line two baking sheets with parchment paper.

Combine confectioners’ sugar and almond flour in a bowl.

In a metal bowl, beat egg whites with salt using an electric mixer on medium speed until foamy, approximately 1 minute. Increase the speed to high and gradually add superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and form stiff peaks, 3 to 5 minutes.

Gently fold the almond flour mixture into the whipped egg whites until fully incorporated. Transfer the meringue to a pastry bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between each macaron. The batter will spread.

Lift the baking sheets a few inches above the work surface and lightly tap them on the surface several times to eliminate any air bubbles from the macarons. Allow them to rest at room temperature until the shiny surfaces become matte and a thin skin forms, about 25 to 30 minutes.

Place the baking sheets in the preheated oven and bake until the macarons’ surfaces are completely dry, approximately 19 to 20 minutes. Allow the macarons to cool completely on the baking sheets before carefully peeling off the parchment paper.

Spread filling on half of the macaron cookies as desired, then top with the remaining macarons to create sandwich cookies. Refrigerate for at least 2 hours to overnight to allow them to soften.