French Macarons

Instructions

Step 1: Line baking sheets with parchment paper and prepare a piping bag with a round tip.

Step 2: Sift together the powdered sugar and almond flour into a large bowl.

Step 3: In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff glossy peaks form.

Step 4: Mix in the vanilla extract and gel food coloring.

Step 5: Gently fold the almond flour mixture into the egg whites until the batter flows slowly like lava.

Step 6: Transfer the batter to the piping bag and pipe small circles onto the prepared baking sheets.

Step 7: Tap the baking sheets firmly on the counter to release air bubbles and let the macarons rest for 30 to 45 minutes until a skin forms.

Step 8: Bake at 300°F (150°C) for 15 to 18 minutes. Let the shells cool completely before removing them.

Step 9: Prepare the filling by beating the softened butter, powdered sugar, and heavy cream until smooth. Sandwich the macarons together with the filling of your choice.

Storage and Reheating Tips

Store French Macarons in an airtight container in the refrigerator for up to 5 days.

For the best texture and flavor, allow the macarons to sit at room temperature for 15 to 20 minutes before serving.

Macarons can also be frozen in airtight containers for up to 2 months.