- 1 c powdered sugar
- 1 c almond flour
- 2 medium egg whites
- small pinch of salt
- 1/4 c fine sugar
- Favols Strawberry Marshmallow Jam
Special Equipment: piping bag, silicon macaron mat
- Preheat oven to 300°F. Sieve the powdered sugar and almond flour into a large mixing bowl, discarding any lumps. Mix together.
- In a separate clean bowl, whisk the egg whites and salt until they form soft peaks. Add the fine sugar, a little at a time and continue to whisk until the whites are very thick and glossy. Gently stir in the powdered sugar/almond flour mix. The mixture will lose some air and become loose, this is normal.
- Fill a piping bag with a 1/3″ nozzle with the macaron mixture. Place the silicon mat onto a baking sheet. Pipe small blobs on to the sheet, erring on the side of less, as the mixture will settle into the allotted spaces.
- Gently tap the baking sheet a few times on the work surface to help the macaron mixture settle and break up any air bubbles, then leave to dry for 20 minutes. The surface of the macarons will become smooth and shiny.
- Bake the macarons in the preheated oven for 7 to 8 minutes, open the door to release any steam, then close the oven door and bake an additional 7 to 8 minutes. The macarons are cooked when they feel firm and are slightly risen.
- Slide the mat onto a wire cooling rack and leave to cool thoroughly. Do not attempt to remove the macarons from the mat until they are completely cold or they will break.
- Place approximately half a teaspoon jam on the flat side of one macaron and sandwich together with another, then twist slightly to form a bond. Continue with the remaining macarons.
- Eat immediately or refrigerate for 24 hours for a chewier macaron.
NOTE: Use just a bit of food coloring paste for colored macarons.
Recipe from The Spruce