This recipe has been slightly modified from the book of “Macarons” by Cecile Cannone.
2 3/4 cups almond flour
2 3/4 cups confectioners sugar
1 cup egg whites ( I used the liquid egg whites in carton, but I am sure fresh would have worked better) Egg whites- recommended to be at room temp.
pinch of salt
2 tsp of meringue powder (if humid)
3/4 cup superfine sugar
Food color of choice- optional
Preheat oven: 300 F Prepare cookie sheets: Double lined cookie sheets with a parchment paper on top.
1. Sift and combine almond flour and confectioner sugar (remove any large pieces of almond crumbs), set aside
2. With whisk attachment-Beat egg whites, salt and powdered egg whites (if needed). Start slow, gradually increase speed until frothy and soft peaks form. Slowly add granulated sugar and food coloring. Beat on high until stiff peaks form.
3. Now gradually fold your egg white/ meringue mixture into your almond flour mixture. Gently scraping the bottom of the bowl and folding to incorporate dry ingredients. Mixture should be well combined and when you raise the spatula; mixture should fall in wide ribbons.
4. Fit pastry bag with a 1/4″ tip and fill with batter. Pipe desired shape or similar sized circles on prepared cookie sheets. * Note: I used 2 cookie sheets together with your parchment paper on the top cookie sheet. Leave enough space between piped cookies- so they won’t bleed together and cook evenly.
5. Before baking, let piped macarons rest for about 15 minutes. Macarons will look smooth and slightly dry but will feel slightly tacky to the touch. Do not touch all of them as this may form a unwanted peak on your macaron.
6. Bake at 300F for 18-20mins. Just make sure that your bottoms Do Not start to brown.
7. Allow to fully cool and fill with desired filling of choice