Name: Macarons (French - Dessert )
Cuisine: French
Ingredients: Almond flour - 150 grams (150 grams); Powdered sugar - 150 grams (150 grams); Egg whites - 100 grams (100 grams); Granulated sugar - 100 grams (100 grams); Food coloring (optional) - As needed (As needed); Filling of choice (buttercream, ganache, etc.) - As needed (As needed)

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Macarons (French - Dessert) Recipe

Colorful and delicate almond meringue cookies sandwiched together with a creamy filling. Macarons come in a variety of flavors such as pistachio, raspberry, and chocolate, and are a popular French confectionery enjoyed around the world.

Ingredients:

Almond flour - 5.3 ounces (150 grams)
Powdered sugar - 5.3 ounces (150 grams)
Egg whites - 3.5 ounces (100 grams)
Granulated sugar - 3.5 ounces (100 grams)
Food coloring (optional) - As needed
Filling of choice (buttercream, ganache, etc.) - As needed

Instructions

Line a baking sheet with parchment paper and set aside.
Store the macarons in an airtight container in the refrigerator for up to 1 week. Allow to come to room temperature before serving. Enjoy!
In a large bowl, sift together the almond flour and powdered sugar, then set aside.
Using a hand or stand mixer, beat the egg whites on high speed until they reach stiff peaks. Gradually add the granulated sugar while continuing to beat. Continue to beat until the mixture becomes glossy and forms stiff peaks. If using food coloring, add
Using a spatula, fold the almond flour and powdered sugar mixture into the egg white mixture until fully incorporated. Be careful not to overmix.
Transfer the mixture to a piping bag fitted with a round tip. Pipe small circles (about 1 inch in diameter) onto the prepared baking sheet, leaving a little space in between each macaron.
Tap the baking sheet on a flat surface a few times to remove any air bubbles. Let the macarons sit at room temperature for 30-60 minutes until a skin forms on top.
Preheat the oven to 300°F (150°C) and bake the macarons for 15-20 minutes, or until they are set but not browned.
Remove from the oven and let cool completely on the baking sheet. Once cooled, carefully remove the macarons from the parchment paper.
To assemble, pair up the macarons by size and spread a small amount of filling on the flat side of one macaron. Sandwich together with another macaron of the same size. Repeat until all macarons are filled.

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Macarons