Almond Macaroons II
French macarons made using the sponge method, with a crisp texture.
Ingredients
almond flour
2 oz (60 g)
powdered sugar
4 oz (125 g)
egg whites
2 oz (60 g)
granulated sugar (about 5 1/2 teaspoons)
0.83 oz (25 g)
vanilla extract
2 drops
Instructions
1
Process the dry ingredients
Place the almond flour and powdered sugar in a food processor and pulse for 5 minutes. Sift into a bowl.
2
Whip the egg whites
Whip the egg whites to soft peaks. Add the granulated sugar and whip to stiff, glossy peaks.
3
Combine the batter
Fold the dry ingredients and vanilla extract into the meringue in three additions.
4
Shape the macarons
Pipe the batter using a round tip onto parchment paper in quarter-sized mounds. Dust with powdered sugar and let rest for 10–15 minutes.
5
Bake
Bake at 350°F (175°C) until golden and risen. After removing from the oven, pour a little water between the hot pan and the parchment; the steam helps release the macarons. Let cool completely before removing.
