First on the First: Vanilla Macarons
Recipe type: Dessert, Snack
Total time: 
Serves: 18
About as foolproof as macarons can get, if my haphazard experience is any indication.
  • 1 cup confectioners' (icing) sugar
  • ¾ cup almond flour (or finely ground almonds)
  • 2 large egg whites, room temperature
  • Pinch of cream of tartar
  • ¼ cup superfine (berry) sugar (I ground regular sugar briefly in my food processor)
  • 1 tsp vanilla extract
  • 1-2 drops red gel food colouring (or any colour of your choice!)
  1. Pulse confectioners' sugar and flour in a food processor until combined. Sift mixture to remove any clumps.
  2. Whisk egg whites with a mixer on medium speed until foamy.
  3. Add cream of tartar and continue whisking until soft peaks form.
  4. Reduce speed to low: add superfine sugar, 1 Tbsp at a time. Increase speed to high and whisk until stiff peaks form, about 8 minutes.
  5. Gently sprinkle flour mixture over the egg whites and gently fold in until smooth and shiny. Fold in vanilla and food colouring, making sure everything is fully incorporated and there are no streaks left.
  6. Transfer batter to a pastry bag fitted with a ½" plain round tip and pipe ¾" rounds 1" apart on parchment paper-lined baking sheets. (Alternatively, drop by small teaspoons onto baking sheet, keeping them as round and uniform as possible.)
  7. Tap baking sheet on countertop to release any trapped air. Let stand for 15 minutes at room temperature.
  8. Heat oven to 375 degrees. When hot, reduce temperature to 325 degrees and bake, rotating halfway through, until crisp and firm, about 10 minutes.
  9. If baking more than one sheet, bake them one at a time. After each batch, increase oven temperature to 375, then, when hot, reduce to 325 before putting cookies in.
  10. Let cool on sheets for 2-3 minutes before transferring to a wire rack to cool completely.
  11. Sandwich 2 macarons with desired filling (icing, ganache, jam, etc.) - these taste even better the next day once the filling softens the cookies slightly and the flavours meld.
  12. Makes 35 cookies, or 19 sandwiches.
Recipe by Hidden Ponies at