Five-Ingredient Macarons Recipe

With just a few ingredients, you can bake up your own batch of amazingly light and crisp macaron cookies at home. Enjoy the pastries on their own, or sandwich a dollop of your favorite frosting or jam between two of them.

How To Make Five-Ingredient Macarons Recipe

  • 1 ⅔ cup powdered sugar
  • 1 ⅓ cup almond flour
  • 4 egg whites (extra-large )
  • 1/8 tsp. sea salt
  • 1/4 cup icing sugar
  1. Preheat oven to 325 degrees.
  2. Line large baking sheets with parchment paper.
  3. In a medium-sized mixing bowl, whisk together the powdered sugar and almond flour until well-mixed, then set aside.

  4. In another medium-sized mixing bowl, use an electric mixer set to medium speed to beat the egg whites and salt until bubbles start to form.

  5. Increase speed to high and gradually add the icing sugar until stiff peaks form.
  6. Gently fold the almond flour mixture into the egg whites. If desired, gently stir in a few drops of a food coloring of your choice.

  7. Spoon meringue into a large plastic resealable bag with the tip of one end cut off.
  8. Pipe disks of meringue onto the prepared baking sheets, making sure to evenly space the cookies across the sheet.
  9. Let the cookies stand at room temperature for 15 minutes until their glossy shine is gone.
  10. Bake for about 15 minutes until macarons are firm and their surfaces have dried.
  11. Let cookies cool completely before peeling off the parchment paper.

  12. If desired, spread half of the macarons with frosting or jam of choice, and top each cookie with a remaining macaron. Cover and chill for at least 2 hours to let the cookies soften.

How To Make Five-Ingredient Macarons Recipe

0 from 0 votes
Preparation: 40 mins
Chill 2 hrs
Cooking: 15 mins
Total: 2 hrs 55 mins
Makes:

Ingredients

  • 1 ⅔ cup powdered sugar
  • 1 ⅓ cup almond flour
  • 4 egg whites extra-large
  • 1/8 tsp. sea salt
  • 1/4 cup icing sugar

Instructions

  1. Preheat oven to 325 degrees.
  2. Line large baking sheets with parchment paper.
  3. In a medium-sized mixing bowl, whisk together the powdered sugar and almond flour until well-mixed, then set aside.

  4. In another medium-sized mixing bowl, use an electric mixer set to medium speed to beat the egg whites and salt until bubbles start to form.

  5. Increase speed to high and gradually add the icing sugar until stiff peaks form.
  6. Gently fold the almond flour mixture into the egg whites. If desired, gently stir in a few drops of a food coloring of your choice.

  7. Spoon meringue into a large plastic resealable bag with the tip of one end cut off.
  8. Pipe disks of meringue onto the prepared baking sheets, making sure to evenly space the cookies across the sheet.
  9. Let the cookies stand at room temperature for 15 minutes until their glossy shine is gone.
  10. Bake for about 15 minutes until macarons are firm and their surfaces have dried.
  11. Let cookies cool completely before peeling off the parchment paper.

  12. If desired, spread half of the macarons with frosting or jam of choice, and top each cookie with a remaining macaron. Cover and chill for at least 2 hours to let the cookies soften.

Nutrition

  • Calcium: 157mg
  • Calories: 900kcal
  • Carbohydrates: 131g
  • Fat: 37g
  • Fiber: 8g
  • Iron: 3mg
  • Potassium: 98mg
  • Protein: 22g
  • Saturated Fat: 3g
  • Sodium: 221mg
  • Sugar: 116g
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