Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins

French almond cookies.

Course: Dessert
Cuisine: French
Keyword: Macarons, Strawberry Macarons
Servings: 20
Author: Rosa
  • 3/4 cup sifted almond flour (70 grams)
  • 1/2 cup sifted icing sugar (65 grams)
  • 2 medium egg whites (at room temperature) (50 grams)
  • 3 tbsp granulated sugar (40 grams)
  • 2 drops of gel food colouring
  • 1/4 cup strawberry jam for filling
  1. Take the eggs out of the refrigerator and allow them to come to room temperature (1 hour or longer).

  2. Preheat the oven to 300 degrees. 

  3. Put the almond flour and icing sugar into a food processor and blend for 20 seconds. Sift the mixture and set aside. Discard the small amount that won't go through the sifter. 

  4. In a stand mixer, fitted with the whisk attachment, whisk the egg whites until they start to get foamy. Add the sugar a tbsp at a time. When soft peaks form, add the gel food colouring. A little goes a long way. Whisk until firm peaks form.

  5. Add the almond flour/icing sugar mixture to the egg whites in three stages. Gently fold the mixture with a spatula until it approaches the consistency of honey. Watch Martha and Mimi's video for the appropriate folding technique. Do not overmix the batter! 

  6. Put the macarons mixture into a piping bag. Use a 1/2 inch round tip to pipe the macarons onto a cookie sheet covered in parchment paper or a silicone mat. Pipe the macarons into 2 inch rounds. 

  7. Gently drop your baking pan from about 6 inches onto a table five or 6 times to help reduce the appearance of air bubbles in the macarons. 

  8. Allow the macarons to rest for 30-45 minutes before you put them in the oven. This will allow a skin to form on the macarons, which will become glossy when they are fully cooked. Touch one of them to check if they are ready. If you don't get any batter on your finger, they are ready to go into the oven.

  9. Bake the macarons for approximately 15 to 18 minutes one tray at a time. The cook time will depend on the size of the macarons and your oven. I bake them on the lower middle rack and leave them in for 17 to 18 minutes.

  10. As soon as the macarons go in the oven, turn the oven temperature down to 295 degrees.

  11. Allow the macarons to cool for about an hour before you attempt to move them. They are very delicate when they are warm. When they have cooled completely, you can add the filling. You can even wait a day to fill them. Store them in the fridge if you don’t plan on eating them right away.