Almond Egg White Macarons with Filling

Introduction

These macarons use equal amounts of icing sugar, almond flour, and superfine sugar, with whipped egg whites folded to a lava-like batter before piping 3 cm rounds. The 30-minute air-dry and 12-minute bake at 150°C make them a solid choice when you want a small-batch baking project that holds well for gifting or making ahead.

Recipe Details

• Prep Time: 50 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 2 minutes
• Servings: 15 sandwich cookies

Ingredients

• 125 g icing sugar
• 125 g almond flour
• 125 g white superfine sugar
• 90 g (3 ea.) egg whites
• Food coloring (concentrated variety)
• Filling as desired (see notes)

Instructions

1. Combine the almond flour and icing sugar. Sift to remove lumps, and set aside.
2. Add the superfine sugar to the egg whites, and whip them to stiff peaks.
3. Add the food coloring to the egg whites and continue beating until incorporated.
4. Use a wooden spoon or rubber spatula to fold the almond flour mixture into the meringue in 3 batches. Mix until you get a lava-like batter (see notes).
5. Transfer the batter to a pastry bag fitted with an 8 mm round nozzle. Pipe 3 cm rounds on a baking sheet lined with baking paper.
6. Tap the sheet lightly on your work surface to even and flatten the mixture. Leave to air-dry for 30 minutes until a film forms on the surface of the cookies.
7. Bake for 12 minutes at 150°C with convection.
8. Remove from the oven and let cool completely. It’s a good idea to move the parchment onto a cooling rack to avoid carryover cooking.
9. Peel the shells from the parchment, and sort them into pairs of equally sized shells.
10. Sandwich the cookies together with your desired filling.

Variations

• Skip the food coloring for plain shells; you get the same texture with a natural off-white finish.
• Use dark chocolate ganache as the filling for a firmer center and a less sweet final bite.
• Use lemon curd as the filling for more acidity and a softer center; the cookies will feel slightly more delicate after filling.
• Use raspberry or apricot jam as the filling for a fruit-forward version with a lighter, less rich finish.
• Choose a dairy-free filling, such as jam or dairy-free ganache, if you want the finished cookies to stay dairy-free; the shells themselves contain no dairy ingredients.

Tips for Success

• Sift the almond flour and icing sugar thoroughly, or the shells can bake up lumpy.
• Whip the egg whites to true stiff peaks before folding; under-whipped meringue makes the batter too loose too early.
• Fold the almond flour mixture in 3 batches and stop when the batter flows slowly and settles smoothly after piping.
• Do not skip the 30-minute air-dry; the shells need that surface film to reduce cracking in the oven.
• Let the shells cool completely before peeling them from the parchment, or the bottoms can stick and tear.

Storage and Reheating

Store filled macarons in an airtight container in the fridge for up to 4 days. Place parchment between layers if you stack them.

Freeze filled or unfilled shells in an airtight freezer container for up to 1 month. Thaw in the fridge, then bring to room temperature for 15 to 20 minutes before serving.

Do not reheat in the oven or microwave. Macarons are best served at cool room temperature once the filling has softened slightly.

FAQ

Why did my macarons crack on top?

The shells usually crack if they did not air-dry long enough or if your oven runs hotter than 150°C. The tops should feel dry to the touch before baking.

Can I use liquid food coloring instead of concentrated food coloring?

It is better not to. Liquid coloring adds extra moisture, which can thin the batter and make the shells spread too much.

Can you make the shells ahead before filling them?

Yes. Store unfilled shells in an airtight container in the fridge for 3 days or freeze them for up to 1 month.

What filling works best if you want a dairy-free option?

Jam or dairy-free ganache works well. Both keep the shells intact, though jam gives a softer center than ganache.