Picture of Mini Macarons
Making mini, doll sized macarons is a lot of fun...well if you consider baking one of the hardest, most challenging cookies in the world and then making it miniature, but never fear, I'll step you through the process.

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Step 1: Gather your ingredients

Picture of Gather your ingredients
Macarons are made of very simple ingredients, the toughest part is the actual construction of them.
You will need Almond flour or almond meal, which is basically pulverized almonds, Trader Joe's has the best price, or you can grind your own in a food processor, in that case, use blanched almonds for a more pure look, Trader Joe's almond meal makes pretty speckled cookies.  
Powdered Sugar
Either granulated or superfine/caster sugar
Egg Whites, from a carton is fine, no need to mess around with aged egg whites
Cream of Tartar
Optional, Food safe gel dye

IMPORTANT, use a scale.  I tried it with volume measurements several times and the only time it worked I just got lucky.  Go ahead and buy a scale, they're like 4 bucks at Target, you don't need a fancy digital one, an analog one will work just fine.

Step 2: Weigh ingredients

Picture of Weigh ingredients
Weigh out your caster/granulated sugar first, this works best as a half batch if you make this for the first time, as if these cookies sit around too long while you are waiting for other trays to bake, you can get some weird results.

Weigh out 15 grams of granulated sugar.

In a bowl weigh out 50 grams of egg whites.

Pour the egg whites into the mixer and put in a dash of cream of tartar, I like to measure it using the lid.  Dump in the caster sugar.  Start the whisk out slowly and then increase the speed as it starts to get foamy until you're at 10 on your mixer.

While this is beating up, go to the next step as you need to work quickly and simultaneously.
I just adore mini foods! These macarons and so, so adorable!
Thanks! Mini foods are so much fun!