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 almond flour and powdered sugar together into a large bowl. Discard any large pieces that remain in the sifter.

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 almond flour mixture into the egg whites in three additions, being careful not to deflate the batter. The batter should be smooth and form a thick ribbon when lifted with a spatula.

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 macarons are done when they have risen and developed a 'foot' and the tops are firm and set.

9. 9

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

10. 10

    Once cooled, pair the macarons with similar-sized halves and fill with your choice of filling (e.g., buttercream, ganache, or jam). Gently press the halves together to form a sandwich.

11. 11

    Store the macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to mature. Bring to room temperature before serving.