French Macaroons

Recipe View 5 mins Preheat & Prepare: Preheat your oven to 320°F (160°C). Line baking sheets with parchment paper or silicone mats. (5 minutes)

Recipe View 5 mins Whisk Egg Whites: In a clean, grease-free metal mixing bowl, whisk the egg whites until they form soft peaks. (5 minutes)

Recipe View 8 mins Add Sugar Gradually: Gradually add the superfine sugar to the egg whites, whisking continuously until the meringue is thick, glossy, and forms stiff, unwavering peaks. This is a crucial step for achieving the right macaroon texture. (5-8 minutes)

Recipe View 5 mins Sift and Fold Dry Ingredients: Sift the almond meal and confectioners' sugar over the meringue. Gently fold the dry ingredients into the meringue in small circles, being careful not to deflate the mixture. The batter should be smooth and flow like lava. (5 minutes)

Recipe View 10 mins Divide and Color: Divide the meringue into three separate bowls. Color one portion pink with raspberry extract, another yellow with lemon extract, and the remaining portion pale blue with vanilla extract. Gently fold in the color and flavoring to each bowl. (10 minutes)

Recipe View 15 mins Pipe Macaroons: Spoon each colored meringue into individual piping bags fitted with a 3/8-inch round tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between each cookie. (15 minutes)

Recipe View 1 hrs Rest Macaroons: Let the piped macaroons stand at room temperature for 30-60 minutes, or until a thin skin forms on the surface. This is essential for creating the signature 'feet' of the macaroons. (30-60 minutes)

Recipe View 15 mins Bake Macaroons: Lift the baking sheets and drop them firmly onto the work surface from a few inches above. This helps to release any trapped air bubbles. Bake in the preheated oven for 12-15 minutes, or until the tops are dry and the 'feet' have formed. (12-15 minutes)

Recipe View 45 mins Cool and Fill: Let the macaroons cool completely on the baking sheets before carefully peeling them off. Pair macaroons of similar sizes and fill them with your choice of peach jam or strawberry preserves. (45 minutes)

Recipe View 24 hrs Rest and Enjoy: Allow the filled macaroons to rest in the refrigerator for at least 24 hours before serving. This allows the flavors to meld and the texture to mature. (24 hours)