Almond Macarons

Almond Macarons
Photo by Colin Clark


  • 4 large egg whites, at room temperature
  • 1 recipe filling: either Lemon Curd, Buttercream, or Chocolate Ganache
  • 7-3/8 oz. (1-¾ cups plus 2 Tbs.) confectioners’ sugar
  • ¼ cup granulated sugar
  • 4-3/8 oz. (1-¼ cups plus 2 Tbs.) almond flour

Line 3 completely flat baking sheets with parchment or nonstick baking liners and set aside. Using a medium-mesh sieve, sift the confectioners’ sugar and almond flour into a large bowl and set aside. In a clean stand mixer fitted with the whisk attachment (or using a large bowl and a hand mixer...

View full recipe at Fine Cooking


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