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Les Petite Macarons 
from the kitchen of Sharmagne Leland St. John

1 cup confectioners’ sugar
¾ cup almond flour
2 large egg whites
Pinch of cream of tartar
¼ cup superfine sugar
¾ cup cherry jam, for filling

Sift the confectioners’ sugar and almond flour until
combined. Sift mixture two or three times in a deep
sieve.

Beat the egg whites in the bowl of a mixer at medium
speed until foamy. Add cream of tartar, and beat until
soft peaks form. Reduce speed to low, then add superfine
sugar. Increase speed to high, and beat until stiff peaks
form for approximately 4 to 8 minutes. Be careful not
to over-whip.

Sift the flour mixture over whites, and fold in until the
mixture is smooth and shiny. place a small dab onto a plate,
if a small peak remains, turn the batter a couple more times.
If the batter forms a round cap like a mushroom and does not
run, it is ready.

Transfer batter to a pastry bag fitted with a 
½-inch plain
round tip.

Pipe 
¾-inch rounds 1 inch apart on parchment-lined baking
sheets. Place the tip exactly in the middle of where
each macaron will be. Tap the bottom of each baking sheet
on work surface to release trapped air. Let stand at room
temperature for 30 to 40 minutes.

Preheat oven to 375º.

Reduce oven temperature to 325º. Bake 1 sheet at a time,
rotating halfway through, until macarons are crisp and firm,
about 10 minutes. The tops of the macaron shells should not brown.
Raise oven temperature to 375º for 5 minutes and lower to 3325º
for each batch.

Let macaroons cool on sheets for 2 to 3 minutes, then transfer
to a wire rack. If macarons stick, spray water between the
parchment paper and the hot sheet. The steam will help release
macarons

Attach 2 same-size macarons together with 1 teaspoon jam.

Serve immediately, or stack between layers of parchment, wrap
in plastic, freeze for up to 3 months.


 


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