French Macaroons

Name: French Macaroons
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 48
Cuisine: Mediterranean, French, European
Ingredients: 315 milliliters confectioners sugar; 3 egg whites; 2 teaspoons finely ground almonds; 6 Tbsps superfine (castor) sugar

French Macaroons might be just the dessert you are searching for. This recipe serves 48. One portion of this dish contains roughly 0g of protein, 0g of fat, and a total of 21 calories. This recipe covers 0% of your daily requirements of vitamins and minerals. Head to the store and pick up confectioners' sugar, egg whites, superfine sugar, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and vegetarian diet. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes.

Instructions

Preheat oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicon mat.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes; whisk the superfine sugar into the egg whites until thick, glossy, and the mixture holds stiff peaks, 5 to 8 more minutes.

Ingredients you will need

Superfine Sugar

Egg Whites

Equipment you will use

Mixing Bowl

Whisk

Place a sieve over the bowl containing egg whites and sieve both amounts of almond meal and confectioners' sugar into the egg white mixture. Gently fold the almond meal and confectioners' sugar into the egg whites, retaining as much air as possible.

Ingredients you will need

Powdered Sugar

Almond Flour

Egg Whites

Equipment you will use

Sieve

Bowl

Separate the meringue into separate bowls to flavor and color, if desired. Spoon the meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.

Ingredients you will need

Equipment you will use

Baking Sheet

Bowl

Let the cookies stand at room temperature for about 15 minutes to form a thin skin. Pick up the baking sheets and let drop from several inches above the work surface to adhere cookies to the baking sheets.

Ingredients you will need

Equipment you will use

Baking Sheet

Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven