- 3
Ingredients
- 1 cup confectioners' sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- pinch of cream of tartar
- 1/4 cup superfine sugar
- 3/4 cup seedless cherry jam for filling
Preparation
Step 1
1. Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture twice.
2. Preheat oven to 375. Whisk egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and whisk until soft peaks form. Reduce speed to low; add superfine sugar. Raise speed to high; whisk until stiff peaks form 8-10 minutes. Sift flour mixture over whites; fold thoroughly until mixture is smooth and shiny.
3. Transfer batter to a pastry bag fitted with a 1/4 inch plain round tip. Pipe founds about 1 inch in diameter. 1 inch apart, onto parchment lined baking sheets. As you release, sweep pastry tip to sides of rounds rather than forming peaks. tap bottom of each sheet on work surface to release trapped air. let stand at room temperature until tops are dry to the touch, about 15 minutes. Place 1 sheet in oven. Reduce oven temperature to 325.
4. Bake, rotating halfway through, until crisp and firm, 10 to 12 minutes. After each batch, raise oven temperature to 375, heat 5 minutes, then reduce to 325 just before next batch.
5. Let cookies cool completely on sheet, then transfer to a wire rack. Use an offset spatula to release cookies. If any stick, dab a small bit of water on parchment underneath cookie. (unfilled cookies can be stacked between layers of parchment in an airtight container and stored at room temp up to 2 days.
6. To fill: sandwich 1 teaspoon jam (or other filling) between 2 same size cookies. macarons are best served the day they are filled.