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23 on 23 – A Golden Birthday Celebration with French Macarons


  • Total Time: 1 hour
  • Yield: 15 1x

Ingredients

Scale
  • 1 ¼ cups, plus 1 teaspoon, confectioners’ sugar
  • 1 cup almond meal (I used Bob’s Red Mill)
  • 6 tablespoons egg whites, from about 4 large eggs
  • Pinch of salt
  • ¼ cup granulated sugar
  • Blackberry Spoon Fruit or preserves for filling

Instructions

  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
  2. In a medium bowl, whisk together confectioners’ sugar and almond meal until it is fully combined and there are no lumps.
  3. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high until foamy. Increase speed to high and gradually add granulated sugar. Continue mixing on high until stiff, glossy peaks form.
  4. Sprinkle the almond mixture over the whipped egg whites and gently fold in using a rubber spatula.
  5. Using a pastry bag with a plain tip or a zipper bag with the tip cut off, pipe the macarons onto the baking sheet. (I used the zipper bag). The macarons should be about 1 inch in diameter and about 2 inches apart. Allow the macarons to sit on the sheets at room temperature for 15-20 minutes, until the top is dry to the touch with a thin skin and no longer shiny.
  6. Bake with the oven door slightly ajar for 15-20 minutes until the top is completely dry to the touch and the macarons have puffed, rotating halfway through if necessary. Cool completely on baking sheet. Once cool, very carefully peel them away from the parchment. They are very fragile. May be stored at room temperature 1 day or in the refrigerator for 2 days. I do not recommend freezing them.
  7. Fill the macarons as close to being served as possible. Place about 1 teaspoon of jam on 1 macaron and sandwich another of equal size on top.

Notes

Recipe adapted from Martha Stewart

  • Prep Time: 40 mins
  • Cook Time: 20 mins