Photo: Beth Branch

How to Make It

Step 1

Combine powdered sugar and almond flour in a food processor. Process for 30-40 seconds, or until mixture has a very fine and light texture.

Step 2

Whip egg whites with an electric mixer on medium-high speed until soft peaks form. With mixer running, slowly add granulated sugar and vanilla. Continue whipping until stiff peaks form.

Step 3

Gently fold almond flour mixture into egg whites, being careful not to overmix. The final mixture should be smooth and glossy.

Step 4

Line two baking sheets with parchment paper or silicon baking mats. Transfer macaron batter to a piping bag with a small round tip. Pipe 2-inch circles, about an inch apart, on both baking sheets. Tap baking sheets against the counter to release air bubbles.

Step 5

Let the macarons shells rest in a dry place for 20-30 minutes, or until you can touch the shells without the batter sticking to your fingers.

Ratings & Reviews