Mini Macarons Recipe
These mini French macarons are charming and perfect for any gathering. They're a hit at parties and special occasions, offering a pop of color and a deliciously delicate crunch that's sure to impress your guests.
Servings: 90 mini macarons
Calories: 41kcal
Equipment
- Parchment Paper
Ingredients
- 2 ¾ cup almond flour super finely ground
- 2 ¾ cup powdered sugar
- 1 cup egg whites room temperature (from 7-8 eggs)
- pinch salt
- ¾ cup superfine sugar you can grind your own in a food processor
- 7 drops gel paste food coloring optional–white is awesome
- Chocolate ganache
Instructions
- Create a template for your mini macarons by tracing small circles on parchment paper, leaving space between each for spreading.
- Preheat your oven to 300°F if using a convection setting, or 325°F for a standard oven.
- Process the almond flour and powdered sugar in a food processor to make it extra fine, then sift it to remove any large pieces.2 ¾ cup almond flour, 2 ¾ cup powdered sugar
- Whip the room temperature egg whites with a pinch of salt, gradually adding sugar until you achieve stiff, glossy peaks. If you're adding color, now's the time to fold in the gel food coloring.1 cup egg whites, pinch salt, ¾ cup superfine sugar, 7 drops gel paste food coloring
- Carefully fold the meringue into the sifted almond flour until the batter is smooth and flows like lava.
- Fill a pastry bag fitted with a round tip with the batter, and pipe onto the parchment paper over your template.
- Gently tap the baking sheet on the counter to release air bubbles. Let the piped macarons sit for 15 minutes to form a skin.
- Bake for 5 minutes, then quickly open the oven door to let out any steam. Continue to bake for another 5-6 minutes until the macarons are set and have developed feet.
- Cool the macarons on the baking sheet until they are completely cool to the touch and can be lifted without sticking.
- Match macaron shells in pairs and pipe your chosen ganache onto one shell of each pair, then sandwich them together.Chocolate ganache
- Optionally, roll the filled macarons in sprinkles, crushed candy, or coconut flakes for a decorative and flavorful finish.
Notes
- Ensure egg whites are at room temperature for best volume.
- Tap baking sheet to release air bubbles before baking.
- Let macarons sit before baking to help form a skin.
- Watch closely as baking times may vary by oven.
Nutrition
Serving: 1macaron | Calories: 41kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.1g | Sodium: 5mg | Potassium: 5mg | Fiber: 0.4g | Sugar: 5g | Calcium: 7mg | Iron: 0.1mg