about 16 sandwich cookies
- 1 cup blanched almonds, ground
- 1 1/2 cups Domino® Confectioners Sugar
- 4 large egg whites, room temperature
- 1/8 teaspoon salt
- 1/4 cup plus 1 tablespoon Domino® Granulated Sugar
- 1 to 2 drops food coloring (optional)
Line two baking sheets with parchment paper; set aside.
In a medium bowl, whisk ground almonds and confectioners' sugar; set aside.
In the bowl of an electric mixer fitted with a whip attachment, whip egg whites with salt at medium speed until foamy. Continue on medium speed, slowly adding granulated sugar. Increase speed to high; continue to whip until stiff peaks form. With a rubber spatula, fold in the confectioners' sugar/ground almond mixture. Add 1 to 2 drops of food coloring, if desired; blend well.
Fit a plastic pastry bag with a large open, round tip, or use with one corner snipped away. Fill with the batter. Pipe 1-inch disks of batter onto the prepared pans, about 2 inches apart. Allow the cookies to stand at room temperature for 20 to 30 minutes until dry, with a soft skin forming, and no longer shiny. Preheat oven to 350°F.
Bake with the oven door slightly open, for about 15 minutes. The surface of the macarons will look completely dry. Remove baking sheet to a wire rack; let the macarons cool completely. Once cooled, carefully peel them off the parchment paper. They are easily crushed, so be gentle.
Using two macarons, fill with buttercream frosting, jam or chocolate ganache. If using filling other than buttercream, make sure to pipe a thin border of buttercream around the edge to keep filling locked into center of macaron. Fill with your desired filling, then top with another cookie.
Enjoy immediately, or refrigerate for up to 3 days. Keeps for 1 month in the freezer.
To make Chocolate French Macarons, add 1 to 2 tablespoons of Dutch processed cocoa powder to the confectioners' sugar and ground almonds mixture.
Click here for Buttercream Frosting recipe.