1 Lb 2 Oz American Almond® Blanched Almond Flour, room temperature
1 Lb 7 Oz Powdered sugar
14 Oz Egg whites, room temperature
7 Oz Granulated sugar
1 Pinch Cream of tartar 
0.3 Oz Dried egg whites
Liquid or powdered food coloring, as needed
Buttercream, ganache, jam, lemon curd or other filling, as needed


In a food processor fitted with the metal blade, mix the American Almond® Blanched Almond Flour and powdered sugar until evenly blended. Set aside.

In a mixer fitted with a whip attachment, whip the egg whites until foamy. Stir together the granulated sugar, cream of tartar and dried egg whites, then add the mixture to the foamed egg whites in a steady stream.

Whip the egg whites on medium speed until the mixture is very stiff.  Add the food coloring (if using).  Remove the mixture from the machine.

Whisk the egg whites by hand using a balloon whisk to restore a uniform smooth appearance to the mixture.  Using a spatula, fold in one-quarter of the almond and sugar mixture. Add the remaining dry ingredients and fold the batter until it becomes shiny and falls from the spatula in thick ribbons. If the mixture looks dull, continue to fold until the batter develops a shine.

Using a pastry bag fitted with a medium plain tip, pipe the batter onto silicone baking mats or paper-lined sheet pans. Each macaron should measure 1-inch wide and ¼-inch high. If the mark left by the piping tip does not dissolve within 1 minute, stir the batter a little more then continue piping.

Let the piped batter rest for 15 minutes.

Bake at 325°F until the macarons can almost be removed from the silicone or parchment paper, approximately 18 to 22 minutes.

Allow the cookies to cool, then remove them from the silicone mats or sheet pans.

Spread a thin layer of buttercream, lemon curd, jam or ganache on the bottom (pan side) of one cookie and gently press another cookie onto the filling top side out.

Formula courtesy of American Almond