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Saint-Émilion Macaron Recipe: A Simple, French Almond Cookie

Baked macarons with slivered almonds are cooling on a wire rack.
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This Saint-Émilion macaron recipe is the original French macaron. Made with almond flour, sugar, and egg whites, it’s simple and delicious.

Ingredients

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  • 150g almond flour
  • 175g granulated sugar
  • 3 egg whites (room temperature)
  • Powdered sugar for dusting
  • Slivered almonds, if using

Instructions

  1. Preheat the oven to 325 degrees and line two baking sheets with parchment paper or a silicone mat.
  2. In a small bowl, whisk together the sugar and almond flour until well combined.
  3. In the bowl of a stand mixer fitted with the whisk attachment (or use an electric hand mixer), beat the egg whites on high speed until soft peaks form.
  4. Remove the bowl from the mixer and add the dry ingredients. Using a rubber spatula, gently fold until fully combined and no almond flour clumps remain. Scrape down the sides and be careful not to overmix; you want to retain some air bubbles in the macaron batter. The batter should be a scoopable consistency and not too runny. 
  5. Using a small cookie scoop (some people like to use a piping bag or pastry bag), drop rounded portions onto the prepared baking sheets.
  6. Dip your fingertip in water and gently smooth the tops of each cookie in a circular motion, and round out the sides if necessary.
  7. Using a fine mesh sieve, dust generously with powdered sugar. If using, place a slivered almond in the center of each cookie.
  8. Bake for 20–25 minutes, until the edges are lightly golden and the tops remain soft.
  9. Remove the pan from the oven and transfer the baked macarons to a wire rack to cool. Be careful when transferring because the cookies will be very soft.

Find it online: https://mostlovelythings.com/saint-emilion-macaron-recipe/