Nancy Macarons
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup plus 2 tablespoons sugar
- 1¼cup almond flour or meal
- 2egg whites (from large eggs)
Nutritional analysis per serving (40 servings)
38 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 1 gram protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Step 2
In a medium bowl, make a paste using ¼ cup plus 2 tablespoons sugar and 2 teaspoons water.
- Step 3
Add almond meal and unwhisked egg whites and mix. Add remaining ½ cup sugar and mix until thoroughly combined.
- Step 4
Transfer batter to a pastry bag fitted with a smooth tip; pipe out circles about the size of quarters, spacing each disk at least an inch apart. Rap the pans on the counter a few times to even out batter and eliminate air bubbles.
- Step 5
Bake for 15 to 20 minutes or until edges are golden but centers are still light and slightly soft. Let cookies cool on baking sheets for a few minutes to set.
Private Notes
Comments
Some tips I found from other blogs: -Wet the back of your measuring cup and gently press down the top of the cookie to flatten the top. -Sprinkle with confectioners sugar BEFORE baking. -Add a bit of vanilla if you want more flavor. -I piped the cookies into my macaroon mat and piped them a little higher to get the crackled top effect. So good! Nice quick cookie that I don’t have to prepare ahead of time! Also love that it’s a French classic.
I made these in various sizes and tested out a couple additions as well. I found the best batch to be the one where I piped the macarons to be quite a bit bigger than a quarter (maybe 1.2 inch width?), piped them quite high, and where I added 1/8 teaspoon of almond extract, and 1/8 teaspoon of vanilla extract. The batch made exactly according to the recipe (yet still piped high) was a bit bland and came out too crispy when left for 15 min in an oven at exactly 350 F
I made these, and it didn't look anything like the photo. They were lightly colored, with a completely different texture.
I think the recipe is supposed to use caster sugar. The cookies in the photo are probably made with golden caster sugar.
Made the recipe as written, with the exception of adding some vanilla extract. Nothing like the photo either in color or appearance (no cracked top, hardly expanded at all). Very thin and crunchy at 15 minutes piped at the size recommended.
Very good and a crowd pleaser. But they needed more time than 20 minutes at 350. A little almond extract would be good too.
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