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Step 1
Prepare baking sheets with silicon baking mats or line with parchment paper.
Step 2
Put the almond flour and powdered sugar into a food processor and pulse until combined.
Step 3
Sift the mixture 2 times.
Step 4
Whisk the egg whites in a stand mixer on medium low speed until foamy.
Step 5
Add cream of tartar and whisk again on medium speed until soft peaks form.
Step 6
Reduce speed to medium low and add the sugar.
Step 7
After about 15 seconds, increase the speed to high and whisk until really stiff peaks form.
Step 8
Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold.
Step 9
Repeat until the mixture is combined and ribbons down from the spatula.
Step 10
Put the batter in a pastry bag with a ½ inch plain round tip.
Step 11
Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart.
Step 12
Tap the sheets on a surface twice.
Step 13
Preheat oven to 300F.
Step 14
Let the macarons sit at room temperature until dry to touch, about 1 hour.
Step 15
Bake 1 sheet at a time for 18 minutes, rotating halfway through.
Step 16
Let macarons cool on the sheets then remove and sandwich with filling of your choice.