Macarons

Instructions

1. Prepare the dry ingredients: In a food processor, combine the almond flour and confectioners' sugar. Pulse the mixture until fine and well combined. Sift the mixture through a fine-mesh sieve into a large bowl. Set aside.

2. Whip the egg whites: In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar while continuing to beat. Increase the speed to high and whip until the mixture forms stiff, glossy peaks. If desired, add a few drops of food coloring at this stage and mix until evenly distributed.

3. Incorporate the dry ingredients: Gently fold half of the almond flour mixture into the whipped egg whites using a spatula. Once incorporated, add the remaining flour mixture and continue folding until the batter is smooth and flows like lava. Be careful not to overmix, as this can result in flat macarons.

4. Pipe the macarons: Transfer the batter to a piping bag fitted with a round tip. On a baking sheet lined with parchment paper or a silicone mat, pipe small rounds of batter about 1 inch in diameter, spacing them at least an inch apart. Tap the baking sheet on the counter to release any air bubbles.

5. Rest and bake the macarons: Let the piped macarons sit at room temperature for about 30 minutes to form a skin on the surface. Meanwhile, preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through the baking time. The macarons are done when they are set and easily lift off the parchment paper.

6. Fill and assemble the macarons: Once the macarons have cooled completely, carefully remove them from the baking sheet. Match them up in pairs of similar size. Pipe or spoon your desired filling onto the flat side of one macaron half, then gently sandwich it with another half. Repeat with the remaining macarons.