Macaroon Mysteries Solved
Recipe Type: Dessert
Serves: 4 doz
  • 240g almond flour
  • 240g powdered sugar
  • 240g granulated sugar
  • pinch salt
  • 200g egg white
  • ¼ tsp lemon juice
  • 50g granulated sugar
  1. Sift together almond flour, powdered sugar and first quantity of granulated sugar. Whisk in salt.
  2. In a standing mixer, begin beating your egg whites until frothy. Continue whipping, add lemon juice, and gradually incorporate 50g sugar, until you form shiny, glossy, stiff peaks.
  3. Using a rubber spatula, fold in one half of the dry ingredient mixture into the meringue at a time. Continue mixing until the batter is smooth, yet firm.
  4. Fill a piping bag with the batter and pipe nickel-size rounds onto a parchment lined baking sheet, about 1 inch apart.
  5. Firmly rap the baking sheet onto a flat surface to release trapped air. This may seem aggressive, but it will help the macaroons achieve the desired shape.
  6. Preheat the oven to 375F and allow the piped macaroons to sit in a dry space for a least thirty minutes, or until they are dry to the touch.
  7. Place the macaroons in the oven, using two baking trays, one inside the other.
  8. Bake for about 15 minutes, or until slightly crisp on top.
  9. Allow the macaroons to cool on the sheet for 2-3 minutes. Allow the cookies to completely cool before sandwiching them with a desired filling.
Recipe by Honest Cooking at