Macarons

Ingredients

Instructions

1. 1

   Sift 1 cup of almond flour with 1¾ cups of powdered sugar — this is the most important step. Lumpy shells come from un-sifted almond flour. Sift twice. Discard any large pieces.

2. 2

   In a clean stand mixer bowl, beat 3 large egg whites (at room temperature, aged 1-2 days for best results) with a pinch of cream of tartar on medium speed until foamy. Gradually add ¼ cup of granulated sugar. Increase speed to high; whip until stiff, glossy peaks form. Add 1 teaspoon of vanilla and a drop of gel food coloring if desired.

3. 3

   Sift the almond-sugar mixture over the meringue. Fold gently using the 'macaronage' technique — press the batter against the side of the bowl, then fold over. Continue until the batter flows like 'lava' — ribbons that fold back into themselves within 10 seconds. This is the make-or-break step. Under-mixed = cracked tops; over-mixed = flat shells.

4. 4

   Transfer to a piping bag with a ½-inch round tip. Pipe 1.5-inch rounds onto parchment-lined baking sheets, leaving 2 inches between each. Tap the trays firmly against the counter 3-4 times to release air bubbles.

5. 5

   Let the piped shells rest at room temperature for 30-60 minutes until they form a skin (touch the top — it should be dry and not stick to your finger). This skin is what creates the signature 'foot.' Bake at 300°F for 14-17 minutes. Don't open the oven during baking.

6. 6

   Cool completely on the baking sheet before lifting. Pair similar-sized shells. Fill with chocolate ganache, buttercream, or jam. Refrigerate in an airtight container for at least 24 hours before eating — they're best after 'maturing.'