Ingredients

• 125g ground almonds
• 240g powdered sugar
• 145g egg whites (separated, covered in plastic wrap and left at room temperature for a few hours)
• 72g granulated sugar
• 1 teaspoon vanilla extract

• 115g ground almonds
• 230g powdered sugar
• 145g egg whites
• 15g cocoa powder or freeze-dried raspberries, ground in a spice grinder
• 72g granulated sugar
  

Baking Instruction

Step 1. Make sure egg whites are at room temperature.

Step 2. Line two baking trays with parchment paper or silpats with template

Step 3. Prepare at least a 14” piping bag with a plain round tip.

Step 4. Combine almond flour and powdered sugar (and freeze dried fruit powder or cocoa powder) 

Step 5. Using a stand mixer, beat the egg whites and sugar at a low speed (KitchenAid 4) for 2 minutes, then medium speed (KitchenAid 6) for 2 minutes, and then high speed (KitchenAid 8) for 2 minutes.

Step 6. Add the coloring powder or gel and vanilla extract and mix for 15-20 sec. Look for stiff peaks – but don’t break the egg whites by overbeating.

Step 7. Add the dry ingredients to the egg whites. You can do this all at once – don’t be shy!

Step 8. Fold the mixture, at the same time pressing it against the sides of the bowl to deflate the mixture.

Step 9. Fold this mixture about 20 times (counting single strokes), stopping every couple of strokes after 20 to check the consistency. It should be lava-like, flowing in ribbons off the spatula. Stop at ribbon stage when the batter STARTS to have a ‘shine’ in places.

Step 10. Transfer the mixture to the piping bag and keep bottom twisted until ready to pipe. If using parchment - pipe four tiny dots of mixture under the corners of the parchment paper to make sure it stays put.

Step 11. Pipe your macarons, holding the piping tip perpendicular to the baking sheet, following the template (they will spread during cooking), and quickly removing the tip when you have finished piping, making a shape like a comma. 

Step 12. Rap the tray 2-4 times on each side hard on a countertop to remove any remaining air bubbles. Pop additional bubbles if you wish, or smooth out divets, or cover with a few sprinkles.

Step 13. REST the tray of macaron shells for ~30 minutes before baking. 

Step 14. Pre-heat the oven to 285˚F.

Step 15. Bake for ~19 min – *THIS WILL VARY FOR YOUR OVEN. YOU WILL HAVE TO EXPIRIMENT, IT’S UNAVOIDABLE.

Step 16. Remove from oven and let the tray sit while the next tray bakes.

Step 17. Allow the macarons to cool completely. Remove from parchment paper or silicone mat.

Step 18. Pair up shells to prepare for the filling process.

Step 19. Once completely cool, fill with frosting, ganache, or a filling of your choice.

*Best enjoyed 24-48 hours after filling, having refrigerated them in the meantime to ‘mature’.