A macaron cookie is a small round cookie made of ground almond flour, egg whites, and sugar. I dyed the cookies pink and filled them with raspberry jam but you can add whatever filling you like to them! After MANY fails of trying different macaron recipes, I finally found the perfect recipe and step by step instructions to help you master macarons. If you do not know how to make meringue cookies I would suggest starting with those cookies first because you need to know how to make meringue correctly in order to make these. You do not know how many times I have tried making these before. I’d be so disappointed when the cookie didn’t turn out and get their famous little bottom they’re known for. Now they come out perfect every time!
Tips for the Best Macarons
Your hands are great tools to separate egg yolks. Crack the eggs into a bowl and scoop them out with your fingers. Sift all the dry ingredients. I did this in my food processor and pulsed for probably 10 times. The finer the dry ingredients are, the smoother your top will be. Beat egg whites with a whisk attachment. I like to use my kitchen aid mixer for this. The whisk attachment will beat more air into the egg whites. Gradually add the sugar to the egg whites. Do not dump it in all at once. How do I know when the meringue is ready? If your peeks are stiff enough you can flip your bowl upside down. Gel food coloring is best. The drops are too liquidy and might ruin your batter.
Other Recipes to Try
Starbucks Salted Caramel Cold Brew Copy Cat No-Bake Chocolate Peanut Butter Cookies Pumpkin Cheesecake Bars 96 Calorie Mini Mint Cheesecake Bars Blueberry Cheesecake If you’ve tried this Raspberry Macaron Cookies or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest
