Ingredients
- Almond Flour with measurement 1 cup
- Powdered Sugar with measurement 1 cup
- Granulated Sugar with measurement 1/2 cup
- Egg Whites (aged for 24 hours) with measurement 3 large
- Salt with measurement 1/4 teaspoon
- Cream of Tartar with measurement 1/4 teaspoon
- Vanilla Extract with measurement 1/2 teaspoon
- Food Coloring (gel) with measurement Few drops
Instructions
- Step 1: Sift together almond flour and powdered sugar into a large bowl. Discard any large pieces.
- Step 2: In a clean, grease-free bowl, whisk egg whites with salt and cream of tartar until soft peaks form. Gradually add granulated sugar, whisking until stiff, glossy peaks form (French meringue).
- Step 3: Add vanilla extract and food coloring to the meringue, gently folding until evenly combined.
- Step 4: Gradually add the dry ingredients (almond flour and powdered sugar mixture) to the meringue. Fold gently using a spatula, scraping the sides and bottom of the bowl, until the batter flows like lava and forms a ribbon when dropped (macaronage).
- Step 5: Transfer the batter to a piping bag fitted with a round tip. Pipe even circles onto a baking sheet lined with parchment paper or a silicone mat.
- Step 6: Tap the baking sheet firmly on the counter several times to release any air bubbles. Let the piped macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. Preheat oven to 300°F (150°C) and bake for 13-15 minutes, or until the feet are well developed and the shells are firm. Let cool completely on the baking sheet before removing. Fill with your favorite filling.
Notes
- For optimal flavor and texture, store filled macarons in an airtight container in the refrigerator for up to 3 days; this allows the filling to meld beautifully with the shells.
- If you want to slightly soften the shells, a brief 5-10 second microwave on low power can help, but be careful not to overheat them.
- Serve these delicate macarons with a refreshing glass of cucumber water to complement their sweetness and create a spa-like treat.
- Chef's tip: Achieving the "lava-like" consistency during macaronage is key – don't be afraid to fold until the batter flows correctly, even if it seems like you're deflating the meringue a little.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American