Macaroons I

Recipe View 5 mins Prepare Baking Sheets (5 minutes): Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.

Recipe View 10 mins Combine and Mix (10 minutes): In a large mixing bowl, break up the almond paste with your hands until softened. Add the granulated sugar and egg whites. Using an electric mixer, beat on medium speed until well combined and the mixture is smooth.

Recipe View 5 mins Incorporate Dry Ingredients (5 minutes): Gradually add the confectioners' sugar, cake flour, and salt to the almond mixture. Mix on low speed until just combined. Be careful not to overmix, as this can result in tough macaroons.

Recipe View 15 mins Shape the Macaroons (15 minutes): Transfer the dough to a piping bag fitted with a large round tip (or use a ziplock bag and cut off the corner). Pipe 1-inch rounds onto the prepared baking sheets, spacing them about 1 inch apart. Alternatively, drop by rounded teaspoonfuls.

Recipe View 30 mins Rest (30 minutes): Cover the baking sheets with plastic wrap and let the macaroons stand at room temperature for 30 minutes. This allows a skin to form on the surface, which is essential for the signature cracked appearance.

Recipe View 25 mins Bake (25 minutes): Bake in the preheated oven for 25 minutes, or until the macaroons are lightly golden brown around the edges. Rotate the baking sheets halfway through baking to ensure even browning.

Recipe View 20 mins Cool and Peel (20 minutes): Remove the baking sheets from the oven and let the macaroons cool completely on the sheets before carefully peeling them off. Dust with additional confectioners' sugar, if desired. Enjoy!