Select the three most common ingredients used in a Macaron.

The three most common ingredients used in a macaron are egg whites, sugar, and ground almonds.

In macaron preparation, egg whites are whipped to form a meringue, which provides structure and stability to the cookie. Sugar is added, not only to sweeten the mixture but also to stabilize the meringue even further. Ground almonds, or almond flour, form the base of the macaron shell, contributing to its distinctive texture and flavor. This combination is essential for achieving the signature light and airy characteristics of macarons, along with their smooth, glossy surface and chewy interior.

Other options listed do not align with the traditional recipe for macarons. For example, butter, flour, and water are more commonly associated with other baked goods, such as cookies or cakes, rather than the delicate structure needed for macarons. Similarly, powdered sugar, cream, and gelatin, while used in various confections, do not constitute the core ingredients of a macaron. Lastly, egg yolks, vanilla, and milk are typically ingredients found in custards or other desserts but are not fundamental to crafting macarons.