How to Make French Macaroons

French macaroons are a delicate cookie, made with ground almonds and egg whites and baked at a very low temperature to remain soft and chewy. These macaroons are not to be confused with the Passover version served during the Jewish spring holiday; those are usually a leaden sugar and coconut cookie. True French macaroons melt in your mouth, a delicious confection. Once you have mastered the steps of properly grinding the nuts and sugar and whipping the egg whites, they are simple to make.

Things You'll Need

• Waxed paper
• Baking sheets
• Mixing bowls
• 1 1/2 cups unsalted, toasted almonds
• 1 cup superfine sugar
• Food processor
• 4 large egg whites
• Mixer
• 2 tsp. vanilla
• Mixing spatula
• Baking (pancake turning) spatula
• Wire racks
• 2 oz. bittersweet chocolate
• 2 tbsp. heavy cream
• Saucepan
• Wooden spoon

Instructions

1. Preheat oven to 275 degrees. Line two baking sheets with parchment paper.

2. Grind the nuts and half the sugar in a food processor until nuts are finely ground.
   Be careful not to overgrind, or you will have almond butter; pulse if the processor has that function.

3. In another bowl, beat the egg whites to soft peaks. Slowly add the remainder of the sugar and the vanilla; beat until very stiff. Fold in the ground almonds, using a mixing spatula.

4. Spoon the batter onto baking sheets. Bake for seven to 10 minutes, until just brown around the edges. Use a spatula (pancake turner) to transfer the cookies to wire racks to cool.

5. Make a filling by melting the chocolate and cream in a saucepan over low heat. Stir with a wooden spoon until smooth. Let cool.

6. Sandwich a layer of filling between pairs of macaroons.

Tips & Warnings

• Use pure vanilla extract, not imitation vanilla.

• Separate each egg and transfer the white to a bowl and the yolk to another bowl to save; any stray yolk will ruin the egg whites.

Resources

• Raspberry chocolate macaroons