Almond Macarons

By taniaf

Ingredients

• Filling:
• 1 cup powdered sugar
• 3/4 cup almond flour
• 2 large egg whites, room temp
• pinch of cream of tartar
• 1/4 cup fine sugar
• seedless jam or chocolate ganache

Details

Servings 3

Preparation

Step 1

Pulse powdered sugar and almond flour in a food processor until combined. Sift twice.
Preheat oven to 375. Whisk egg whites with an electric mixer until foamy. Add cream of tartar, whisk until soft peaks form. Reduce speed to low, add sugar. Raise speed to high, whisk until stiff peaks form, 8-10 minutes. Sift flour mix over whites, fold thoroughly until smooth and shiny.
Transfer batter to a pastry bag, with a plain 1/4 inch tip. Pipe rounds about 1 inch in diameter, 1 inch apart, onto parchment lined baking sheets. Try not to form peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temp until tops are dry to touch, 15 minutes. Place 1 sheet in oven, reduce temp to 325.
Bake, rotating halfway, until crisp and firm, 10-12 minutes. After each batch, raise oven temp to 375 for 5 minutes, then reduce to 325 before next batch.
Let cool completely on sheets, then transfer to a wire rack. If any cookies stick, dab a bit of water on parchment underneath cookie.
Fill cookies: spread 1 tsp jam or ganache between 2 cookies. Serve same day.