French Macarons

Ingredients

• 1 cup almond flour
• 1.75 cups powdered sugar
• 3 large egg whites
• ¼ cup granulated sugar
• 2 drops food coloring
• ½ cup jam or buttercream

Instructions

1. 1

   Line two baking sheets with parchment paper. In a food processor, pulse the 1 cup almond flour and 1.75 cups powdered sugar until fine, then sift into a bowl.

2. 2

   In a clean bowl, beat the 3 egg whites with an electric mixer until foamy. Gradually add the 0.25 cup granulated sugar and continue beating until stiff, glossy peaks form, about 5 minutes.

3. 3

   Add the 2 drops food coloring to the meringue and beat just until combined. Gently fold the dry mixture into the meringue in three additions, until the batter flows like lava and forms a ribbon, about 50 strokes.

4. 4

   Transfer the batter to a piping bag with a round tip. Pipe 1-inch circles onto the prepared sheets, spacing them 1 inch apart. Tap the sheets firmly on the counter to release air bubbles.

5. 5

   Let the piped macarons rest at room temperature until the tops are dry to the touch, about 30 minutes. Meanwhile, preheat the oven to 300°F (150°C).

6. 6

   Bake one sheet at a time for 15-18 minutes, until the feet are set and the tops are firm. Cool completely on the sheet before removing.

7. 7

   Match macarons into pairs and sandwich with 0.5 cup jam or buttercream. Refrigerate for 24 hours for best texture, then bring to room temperature before serving.

Tools you’ll need

• food processor
• fine-mesh sieve
• electric mixer
• piping bag with round tip
• baking sheets
• parchment paper

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