Ingredients
- Almond Flour with 100g measurement
- Powdered Sugar with 100g measurement
- Egg Whites (aged) with 50g measurement
- Granulated Sugar with 50g measurement
- Food Coloring (gel) with a few drops measurement
- Vanilla Extract with 1/2 teaspoon measurement
- Cream of Tartar with 1/8 teaspoon measurement
Instructions
- Step 1: Sift together almond flour and powdered sugar into a bowl. Discard any large pieces that don't pass through the sifter.
- Step 2: In a separate, clean and grease-free bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form.
- Step 3: Add food coloring and vanilla extract to the meringue and gently fold to combine.
- Step 4: Gradually add the dry ingredients to the meringue, folding gently with a spatula. Be careful not to overmix; the batter should flow like lava. This process is called "macaronage".
- Step 5: Transfer the batter to a piping bag fitted with a round tip. Pipe evenly sized 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 macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. Preheat the oven to 300°F (150°C). Bake for 12-15 minutes, or until the feet have formed and the macarons are set. Let them cool completely on the baking sheet before removing.
Notes
- Store your finished macarons in an airtight container in the refrigerator to keep them chewy and fresh for longer.
- To revive slightly stale macarons, warm them gently in a very low oven (around 200°F/95°C) for a couple of minutes.
- Serve these delicate treats with a scoop of your favorite sorbet or a refreshing glass of iced tea for a delightful afternoon snack.
- Aged egg whites are key for stable meringue: separate your eggs a day or two in advance and store the whites, covered, in the refrigerator for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American