Classic French Macarons

Instructions

1. 1

   Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.

2. 2

   Sift the powdered sugar and almond flour together into a large bowl. Discard any large pieces that do not pass through the sieve.

3. 3

   In a separate bowl, beat the egg whites until they form soft peaks. Gradually add the granulated sugar, continuing to beat until the mixture forms stiff, glossy peaks.

4. 4

   Add the vanilla extract and food coloring (if using) to the egg white mixture and gently fold to combine.

5. 5

   Carefully fold the sifted powdered sugar and almond flour mixture into the egg whites in three additions, being careful not to deflate the batter.

6. 6

   Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1 inch in diameter) onto the prepared baking sheets, spacing them about 1 inch apart.

7. 7

   Tap the baking sheets firmly on the counter a few times to release any air bubbles. Let the macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface and they are no longer sticky to the touch.

8. 8

   Bake the macarons in the preheated oven for 15-18 minutes, rotating the baking sheets halfway through the baking time. The macarons are done when they have risen and developed a 'foot' and the tops are set.

9. 9

   Remove the macarons from the oven and let them cool completely on the baking sheets before carefully removing them.

10. 10

    Fill the macarons with your choice of filling (such as buttercream, ganache, or jam) and sandwich them together. Enjoy!