Easy French Macarons
A favorite for many adults, these light, sweet treats are tailor-made for kids — they're the perfect finger food for a party.
- Silicone baking mat
- Stand mixer with whisk attachment
- Pastry bag with a round tip
- 3 egg whites
- 1/4 cup white sugar
- 1 2/3 cups confectioners' sugar
- 1 cup finely ground almonds
- Jam or frosting
- Food coloring (optional)
- Line a baking sheet with a silicone baking mat.
- Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl. Quickly fold the almond mixture into the egg whites.
- When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks.
- Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
- Preheat oven to 300 degrees F.
- Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling with frosting or jam.