Full Recipe
Author
King Arthur Test Kitchen | 2010-08-11
Description
This easy macaron recipe streamlines the classic French technique without sacrificing the macarons' signature light-yet-chewy texture. Unlike our classic macaron recipe, this approachable version doesn't require preparing sugar syrup, making the process far less fussy. Made from a simple base of almond flour, sugar, and egg whites, the macarons are endlessly adaptable — flavor them as you like (see "tips," below for ideas) and sandwich them around anything from buttercream to ganache. Note: This recipe requires you to line your baking sheets with parchment or nonstick foil; if you don't have either, don't make these cookies; they stick like glue to an unlined pan.
