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En Español​​

  • 2 ½ cups Almond flour-meal, 250 g (8.8 oz)
  • 2 cups + 3 tablespoon powdered sugar, 290 g (10 oz)
  • 3 to 4 egg whites,105 g (3.5 oz)
  • 1 teaspoon vanilla extract. 5 ml
  • ¼ teaspoon salt, 1.42 g 
  • Food color
  • 1 ¼ cup extra fine granulated sugar. 278 g (9.8 oz)
  • 5 tablespoons water, 74 ml (2.6 oz)
  • 2 egg whites, 60 g (2 oz)
  • Parchment paper
1- Process the almond flour and powdered sugar in the food processor until it turns to a fine powder, press the almond and sugar mixture dawn through a large sieve into medium bowl

2- If you don’t have a food processor, you can use a blender instead. Once the almonds become a fine powder and begin sticking to the sides of the jar, stop the blend and scrape the mixture from the sides back into the blades. Resume your blend. Repeat as necessary. You will be stopping more frequently to scrape and stir the almonds than you would in a food processor.
3- Mix in the 105 grams of egg whites, vanilla, salt and drops of food coloring to reach desire shade, cover with a towel or plastic wrap and set aside.
4- Heat the water and sugar without stirring until the sugar is melted and reaches 244ºF. While the sugar is cooking, start whipping the 60 grams of egg whites in medium speed.  When the sugar hits 244ºF / 118ºC, the egg whites should be white and foamy.  Pour the syrup along the edge of the bowl avoiding pouring syrup on the whip and whip until stiff peaks and shiny.

If you don’t have a candy thermometer, boil the sugar and water over medium-low heat without stirring until the sugar is fully dissolved, or the softball stage is reached, you can perform the cold water test by placing 1/2 tsp. of the mixture into a bowl of cold water. The water should be cold, but not ice cold. Once the mixture forms a small flexible ball, take it out of the water. It will flatten when you remove from the water and place it in your hand; this indicates it is the right temperature.
5- Fold a small amount of the meringue to the almond mixture and combine well with a rubber spatula    
6- Gradually fold in the remaining amount.
7- Preheat oven to 320ºF (160ºC) Line 2 large baking sheets with parchment paper. 
Spoon butter into a pastry bag with 1/4 –inch-diameter plain pastry tip and pipe butter in 1 ¼ inch rounds on parchment paper lined baking sheets, spacing 1 inch apart and bake for approximately 11-12 minutes.  Cool cookies on sheets on rack, carefully peel cookies from parchment paper and fill with the raspberry or cranberry ganache, or filling of choice.
Raspberry or Cranberry Ganache

  • 3 cups Cranberry or Raspberries, 360 g (12 oz)
  • 1 cup whipping cream, 245 g (8.5 oz)
  • 1 cup caster sugar, 225 g (7.9 oz)
  • 6 Oz Semi sweet chocolate, chopped
1- Chop chocolate and transfer to a heat proof bowl and set aside.

2- In a medium pot bring cranberries (or raspberries), whipping cream and sugar to a boil over medium heat, reduce the heat and simmer for 5 minutes.
3- Remove from heat and strain to remove seeds and to obtain a smooth puree, return to heat and boil for 2 minutes.
4- Remove from heat and pour onto the chocolate in 3 increments stirring with a spatula or wooden spoon.
5- Stir until the chocolate is completely melted and well incorporated.
6- Once cooled covered and store at room temperature, about 3 to 4 hour before using to fill macarons    

Cook's Notes

The cookies can be made using pecans, hazelnuts, or macadamia nuts.