The 3-Ingredient French Bakery Cookie That Will Make You Say “Ooh La La!”

Ever had a cookie so good it made you want to book a flight to Paris? Well, hold onto your berets, because I’m about to share a recipe that’ll transport your taste buds straight to the Champs-Élysées!

Let’s dive into the world of French macarons – not to be confused with their coconutty cousins, macaroons.
(Trust me, this mix-up has caused more drama than a reality TV show!)

The Magic Trio: Just 3 Ingredients!

Here’s what you’ll need for the macaron shells:

• 1 1/2 cups powdered sugar
• 1 cup + 2 tbsp almond flour
• 3 egg whites

That’s it! No need to raid your entire pantry for this fancy treat.

Let’s Get Baking!

1. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.

2. Sift the powdered sugar and almond flour together. Set aside.

3. In a stand mixer, whip those egg whites like they owe you money! Beat on high until soft peaks form.

4. Gradually add 1/2 cup of granulated sugar while mixing on medium speed.

5. Crank it back up to high and beat until you’ve got stiff, glossy peaks.

6. Now for the tricky part: fold in the dry ingredients. Be gentle but firm, like you’re handling a newborn kitten wearing boxing gloves.

7. Pipe 1 1/2″ circles onto your prepared baking sheet. Give it a few taps on the counter to release any air bubbles.

8. Let these little guys rest for 30-45 minutes. They need to form a skin, like a snake shedding its… wait, maybe that’s not the most appetizing analogy.

9. Bake for 10-12 minutes, or until set. Let them cool before peeling off the parchment.

The Secret to Bakery-Worthy Macarons

Here’s the real game-changer: the filling! While the shells are simple, a luscious vanilla almond filling will take these cookies from “ooh” to “ooh la la!”

Mix up a batch of buttercream with:
– 1/2 cup salted butter
– 1 3/4 cups powdered sugar
– 1/2 tsp each of milk, vanilla extract, and almond extract
– Seeds from 1/2 a vanilla bean

Pipe this heavenly concoction between your cooled shells, and voilà! You’ve got yourself a cookie that would make even the snootiest Parisian pastry chef nod in approval.

The Finishing Touch

For that extra bit of je ne sais quoi, brush a little piping gel on top of each macaron and sprinkle with finely chopped almonds. It’s like a tiny, edible beret for your cookie!

There you have it, folks – a 3-ingredient wonder that’ll make you the toast of the town (or at least your kitchen).
Who needs a plane ticket to France when you’ve got these in your cookie jar?

Bon appétit, and remember: if anyone tries to correct your spelling, just say “It’s macaron, darling” in your best French accent. Works every time!