Macaron is the French word for macaroon, but they are nothing like the coconut macaroons that we know. They are made with ground almonds and a meringue mixture. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with. You can colour them with pastel shades and fill them will all kinds of fillings such as buttercream, ganache or jam.
With macarons, is always better to go by weight rather than by volume. So, the recipe made me a bit nervous. It still worked out very well but that doesn't mean it will work the same way for everyone. My amounts and yours may vary slightly and with macarons, slight variations can result in less than optimal results. A few key steps that always help: Grind up the almond flour in your food processor to make it as fine as you can get it to ensure a smooth macaron, beat egg whites until stiff but not dry, fold in the almond flour/confectioner's sugar mixture very well but do not over do it or it will be too liquidy and your macarons will come out very flat, spread too much and look like amoebas rather than nice and round. Good luck! These are worth it! - 12 Dec 2012 (Review from Allrecipes USA and Canada)
Thanks for this recipe! It turned out great for me, I followed the metric measurements and weighed out my ingredients. I would suggest combining the almond and the confectioners sugar in the food processor to make it finer and give the cookies a smoother appearance. I made these with a few drops of peppermint oil in the batter, and filled them with min chocolate chip ganache. Delicious! - 24 Oct 2012 (Review from Allrecipes USA and Canada)
Mine didnt turn out as pretty as the picture, but they were so delicious! - 22 Nov 2012 (Review from Allrecipes USA and Canada)