Instructions
Step 1: Line baking sheets with parchment paper or silicone baking mats.
Step 2: Sift together the powdered sugar and almond flour into a large bowl.
Step 3: In a separate clean bowl, beat the egg whites until foamy.
Step 4: Gradually add the granulated sugar while beating until stiff glossy peaks form.
Step 5: Mix in the vanilla extract and a few drops of gel food coloring.
Step 6: Gently fold the almond flour mixture into the egg whites until the batter flows slowly like lava.
Step 7: Transfer the batter to a piping bag fitted with a round tip.
Step 8: Pipe small circles onto the prepared baking sheets.
Step 9: Tap the baking sheets firmly on the counter several times to release air bubbles.
Step 10: Let the macarons rest at room temperature for 30 to 45 minutes until a skin forms on top.
Step 11: Preheat the oven to 300°F (150°C).
Step 12: Bake the macarons for 14 to 16 minutes, rotating the trays halfway through baking.
Step 13: Allow the macarons to cool completely before removing them from the baking sheet.
Step 14: To make the filling, beat the softened butter until creamy.
Step 15: Add the powdered sugar, vanilla extract, and heavy cream, then beat until smooth and fluffy.
Step 16: Pipe the filling onto half of the macaron shells and sandwich with the remaining shells.
Step 17: Refrigerate the macarons for 24 hours before serving for the best texture and flavor.
Storage and Reheating Tips
Store macarons in an airtight container in the refrigerator for up to 5 days.
Allow refrigerated macarons to sit at room temperature for 15 to 20 minutes before serving.
Freeze macarons in a sealed container for up to 2 months.
Do not microwave macarons, as they are best enjoyed chilled or at room temperature.
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