Macarons

Instructions

1. 1

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

2. 2

   In a separate bowl, beat the egg whites until they begin to rise and hold their shape. While whipping, slowly add granulated sugar and continue to beat until stiff peaks form.

3. 3

   If using food coloring, add it to the egg whites after they have been beaten to stiff peaks.

4. 4

   Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding.

5. 5

   Transfer the batter to a pastry bag fitted with a 1/2 inch (

6. 6

   25 cm) round tip. Pipe the batter on the parchment-lined baking sheets in 1-inch (

7. 7

   5 cm) circles, evenly spaced apart.

8. 8

   Tap the baking sheets firmly on the counter to release any air bubbles. Let the macarons sit at room temperature for 30 to 60 minutes to allow the skins to form.

9. 9

   Preheat the oven to 300°F (150°C). Bake the macarons for 17 to 20 minutes, until they rise and set. Let them cool completely on the baking sheets.

10. 10

    Once cooled, pair macarons of similar size and pipe or spread your filling of choice on one of the macarons, then sandwich it with the other.

11. 11

    Store the filled macarons in an airtight container in the refrigerator for at least 24 hours before serving. This allows the flavors to meld and the macarons to develop their best texture.