- 300 g Almond Flour
- 300g Powdered Sugar
- 300g Granulated Sugar
- 110g Egg Whites
- 110g Egg Whites
- powdered or liquid, red food coloring (the goal here is bright pink)
- 80g water
I’m not gonna lie, these little buggers are TRICKY!!! I have made this recipe exactly the same way at least a dozen times, and occasionally they don’t turn out as well as the last time – they are impacted by EVERYTHING, including climate! I suggest NOT making them on a very humid, or rainy day!
- The day before: Separate eggs/eggwhites and let rest overnight, then the morning of baking, bring up to room temp.
- Mix: Almond flour and powdered sugar in a large bowl and then strain/sift through a Tami (you want NO lumps)
- In a large bowl, mix with 1/2 the eggwhites
- Add color and incorporate fully. Set aside
- Make an Italian Meringue: in a sauce pan, bring the water and sugar up to about 110 degrees C, meanwhile in your stand mixer, start whipping the remaining eggwhites.
- Once the sugar has completely dissolved in the hot water (no granules left) start SLOWLY adding the syrup to the whipping eggwhites. Continue whipping until the temperature drops and the meringue is thick and shiny and fluffy.
- Fold into the almond flour/sugar/color mixture in 1/3’s.
- Set up two sheet trays stacked, with a piece of parchment paper, and pipe onto the paper. I’m not very good at piping, so I like to draw circles on the BACK of the sheet paper in order to have a stencil to follow for equal sized cookies.
- Let rest at least 30 minutes
- Bake at 160 degrees C (about 325 F), for about 20 minutes, or until they no longer move when touched (a perfect macaron should be crispy on the outside and chewy on the inside), you are really trying to “dry” them out, rather than “bake” them!
- Let cool completely, then assemble – you can use whatever you want for the filling: nutella, ganache, raspberry jelly, buttercream, etc.
- Once assembled they can be stored in the fridge, covered in tupperware, and then into the freezer as well.