French Almond Cookies (Print Version)
# Ingredients:
→ Macaron Shells
01 -
120g egg whites at room temp (about 4 eggs)
02 -
4 drops gel-based food coloring
03 -
180g icing sugar
04 -
1 teaspoon vanilla extract (pure)
05 -
1/4 teaspoon fine salt
06 -
60g white sugar (granulated)
07 -
150g finely ground almond flour, sifted
→ Filling
08 -
Use vanilla buttercream or any filling you love
# Instructions:
01 -
Sift powdered sugar and almond flour together well. Lay sheets of parchment onto baking pans. Get a piping bag with a round tip ready to go.
02 -
Start beating egg whites and salt until you see bubbles. Slowly add the granulated sugar—keep mixing until stiff peaks appear. Gently stir in vanilla and food gel.
03 -
Fold the dry mixture into the egg whites in three turns. Keep folding until the batter flows like lava and can make a smooth figure 8 without stopping.
04 -
Pipe 1-inch circles onto the pans. Tap pans on the counter to pop trapped air bubbles. Leave macaron shells out for 30–60 minutes or until the surface feels dry.
05 -
Bake at 315°F for about 12–15 minutes until firm. Let shells cool fully. Pair them up and fill with buttercream.
# Notes:
01 -
Measure 150g of almond flour only after sifting it
02 -
Use gel or powdered food dye—no liquid as it can ruin the texture
03 -
Shells should have a dry surface before baking
04 -
Skip dye if you prefer natural pale yellow shells