Yield: Makes 35 Macarons
For the macarons
1 cup confectioner sugar
¾ cup almond flour
2 ea large egg whites, room temperature
pinch cream of tartar
¼ cup granulated sugar
Suggested fillings for macarons
Chocolate: Chocolate Ganache
Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
Peanut: Chocolate ganache, or store-bought dulce de leche, jam or peanut butter
Pistachio: 1 cup swiss meringue buttercream, mixed with 1/3 cup finely chopped pistachios.
Raspberry: ¾ cup seedless raspberry jam
Swiss meringue buttercream
Pulse confectioners sugar and almond four in a food processor until combined.
Sift mixture 2x.
Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form.
Reduce speed to low, then add superfine sugar.
Increase speed to high and whisk until stiff peaks form, about 8 minutes.
Sift flour mixture over whites, and fold until mixture is smooth and shiny.
Transfer batter to pastry bag fitted with ½” plain round tip, and pipe ¾” rounds 1- inch apart on parchement-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks.
Tap bottom of each sheet pan on work surface to release trapped air. Let stand at room temp for 15 minutes.
Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes.
After each batch, increase oven temp to 375 degrees, heat for 5 minutes then reduce to 325 degrees. Let macarons cool on sheets for 2-3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release the macarons.
Sandwich 2 same-size macarons with 1 teaspoon of filling.
Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.