By The Spoonful



Macaron cookies are a meringue based cookie with almond flour and powdered sugar folded in. When I mention macarons people tend to think coconut and, if you’re not a fan of coconut, don’t want to try them. They don’t have coconut! Macaroons have coconut.

Confused? French Macarons don’t have coconut. Italian Macaroons do. Sound the same, but note the different spellings? Two different cookies with the same tasty past. They both can be traced back to Italy, where the flourless, unleavened cookie was originally made with almond flour. Some culinary creative bakers added coconut instead of sticking with a traditional almond flavor. The coconut version became really popular with the Jewish community because it made for a perfect unleavened Passover. The version made with ground almonds, the French Macaron, was developed in a French court by Italian chefs. French King Henry II married and Italian, Catherine de Medici, and she brought chefs from Italy with her. So if you prefer a slightly chew almond flavored cookie then these French Macaron’s are for you. Enough with the history….now to the baking!

Macaroon Ingredients

Scroll mouse over each photo for a quick how to tip. These cookies are very simple and versatile. Adding different flavored extracts and even food coloring to the batter is a fun way to make these cookies fit any special occasion. Do note that these cookies are temperamental when it comes to humidity and moisture in the air. So choose a “normal” day for baking or bake in a well air conditioned kitchen.

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By The Spoonful

  • 1 3/4 cup powdered sugar
  • 1 1/4 cup almond meal
  • 3 large egg whites
  • 1/4 tsp. salt
  • 3 Tbsp. sugar
  • 1/2 tsp. vanilla or almond extract
  • Food coloring (optional)

In a medium bowl, sift together powdered sugar and almond meal; set aside.

In a large mixing bowl, beat egg whites and salt with whisk attachment on high speed of electric mixer until soft peaks form (tip curls). Add granulated sugar 1 Tbsp. at a time beating in between each addition of sugar. Continue to beat until stiff peaks form (tip won’t curl). Gently fold in vanilla extract. Using a rubber scraper, fold half the almond mixture into egg white mixture; fold in remaining almond mixture until smooth.

Line baking sheet with parchment paper. Fit pastry bag with a 1/4-inch round decorating tip or snip one corner from a plastic sandwich bag to make a 1/4-inch opening. Fill with egg white mixture. Pipe 1-1/4-inch mounds onto parchment paper-lined baking sheet, about 1-1/2-inches apart, smoothing point of mound with the tip of the bag. To release air bubbles, lift cookie sheet about 5 inches above work surface and drop; repeat 4 times. Let stand 20 to 30 minutes or until tops are no longer sticky.

Position oven rack in center of oven. Preheat oven to 300 degrees. Bake 13 to 15 minutes or until bottoms just begin to brown. Cool 2 minutes on pan. With a spatula, lift cookies from parchment; cool thoroughly on wire rack.

Spread 3/4 teaspoon frosting on flat side of one cookie; sandwich with flat side of another cookie.

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