French Almond Macaroons Recipe

Looking for an easy French Almond Macaroons recipe? Learn how to make French Almond Macaroons using healthy ingredients.


Submitted by claudiaivonnefranco

Makes 30 servings



Martha Stewart Living, Volume 144 November 2005

Recipe Ingredients for French Almond Macaroons

1 1/4 cups confectioners' sugar
4 ounces almonds
3 large egg whites
1/4 cup granulated sugar
1/4 teaspoon pure vanilla extract
2 large egg whites
1/2 cups sugar
1/8 cup sugar
3/4 cups unsalted butter
1 1/4 teaspoons pure vanilla extract

Recipe Directions for French Almond Macaroons

  1. Preheat oven to 300 degrees. Sift confectioners' sugar into a bowl. Whisk in almonds; set aside. Line 2 baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour.

  2. Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl.

  3. Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets.

  4. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe mixture into marked circles on prepared baking sheets. Bake, rotating sheets halfway through, until macaroons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on sheets 5 minutes. Transfer macaroons on parchment to a wire rack; let cool completely.

  5. Spread 2 teaspoons buttercream on flat sides of half the macaroons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.

  6. Buttercream frosting: (Uses only half recipe)

  7. 4 large egg whites

  8. 1 1/4 cups sugar

  9. 1 1/2 cups unsalted butter (3 sticks), softened, cut into tablespoons

  10. 2 1/2 teaspoons pure vanilla extract

  11. Directions

  12. Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees..

  13. Attach bowl to a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes.

  14. Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

Categories

Dessert

Nutrition Facts
Serving Size 26.0g
Amount Per Serving
Calories
108
Calories from Fat
59
% Daily Value*
Total Fat
6.5g
10%
Saturated Fat
3.1g
16%
Trans Fat
0.0g
Cholesterol
12mg
4%
Sodium
42mg
2%
Potassium
38mg
1%
Total Carbohydrates
11.7g
4%
Dietary Fiber
0.5g
2%
Sugars
11.0g
Protein
1.5g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 1%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
F
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • Very high in sugar
  • Contains alcohol
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