Servings: ~40 Calories: ~n/a/serving Time: 3h

  • [batter] 3 1/2 cups powdered sugar
  • [batter] 2 1/2 cups superfine almond flour, sifted
  • [batter] 8 egg whites, cold
  • [batter] 1 cup granulated sugar
  • [filling] (find creamcheese frosting recipe)


Choose what flavors you want and portion out the batter into even amounts (ie: doing 2 flavors, split batter into two bowls).

Gingerbread Flavor

  • 12 tsp ground cloves
  • 12 tsp ground ginger
  • 12 tsp ground nutmeg
  • 12 tsp ground cinnamon
  • 12 tsp ground allspice

Red Velvet Flavor

  • 12 tbsp cocoa powder
  • 1 tsp red food coloring

  • In large bowl, whisk together almond meal and powdered sugar, set aside
  • In another large bowl, whisk with hand mixer the egg whites until whites don’t move much when tilting bowl
  • Add granulated sugar to egg whites gradually until stiff peaks form
  • Gradually add dry ingredients to egg whites, gently folding egg whites to mix
  • Split out batter into flavor batches and mix in flavorings (fold gently)
  • Pour batter into piping bags (ziplock bags with piping tips work well)
  • Line baking sheets with parchment paper
  • Pipe batter into 34 inch circles, spacing about 12 inch apart
  • Gently tap baking sheets against counter to release air bubbles
  • Let macarons rest at room temperature for 1 hour to let a skin form
  • Preheat oven to 300F
  • Bake macarons for 20 minutes
  • Make filling and put into a piping bags
  • Let macarons refrigerate at least 6 hours or overnight
Source: Tasty / Modifications from Me
Made on: 2019/02/03