Last spring I visited MaryClare Macarons is in Hot Springs, Arkansas to tape a segment and fell in love with these delightful “cookies.” Chef/owners Mary Jo Selig and Clare Thomas gave me this recipe for a basic macaron so I could try my hand at making them. Baking macarons is an art, but once mastered there is a whole world of flavors to explore.
The ingredients are in weight not volume. Weight is the more accurate measuring system of the two and you’ll find most macaron recipes list ingredients by weight.
This recipe is just for the meringue cookies. You can fill them with just about anything. This chocolate ganache is a good place to start.
- 56 g sugar, superfine
- 91 g almond flour, sifted
- 112 g confectioners' sugar, sifted
- pinch cream of tartar
- 70 g egg whites, room temperature
Preheat oven to 350 degrees F. Pulse the almond flour and confectioners’ sugar in a food processor until mixed well. Sift twice. Whisk egg whites with a pinch of cream of tartar until soft peaks form. Add the superfine sugar and whisk until stiff peaks form.
Add the meringue to the flour mixture and fold until all of the flour is incorporated and the batter flows like a ribbon. Pour the batter into a pastry bag fitted with a 0.5 inch tip and pipe in 1.5 inch circles on a cookie sheet lined with parchment paper. Consistent size is key because the cookies will be paired to make a sandwich.
Allow cookies to rest till a firm shell forms, approximately 30 minutes. Place macarons in the oven with the door left slightly ajar, lower heat to 325 degrees F and bake 4 minutes. Rotate the baking sheet and bake 4 minutes longer.
For the best results gently peel the parchment paper away from the macarons rather than pull them off the parchment paper. Let the macarons cool on a wire rack for 10 minutes. Sandwich cookies of like size filling with 1 teaspoon of filling of your choice.