French Macarons

Ingredients

• 1 cup (100g) almond flour
• 1 3/4 cups (200g) powdered sugar
• 3 large egg whites (at room temperature)
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• Food coloring
• 1/2 cup (120g) unsalted butter, softened
• 1 3/2 cups (180g) powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Sift the Dry Ingredients: Combine almond flour and powdered sugar in a bowl. Sift them twice to ensure the mixture is fine and free of lumps.
2. Prepare the Meringue: In a separate bowl, whip the egg whites with an electric mixer on medium speed until frothy. Add cream of tartar and gradually add granulated sugar. Increase the speed to high and beat until stiff, glossy peaks form.
3. Incorporate Dry Ingredients: Gently fold the dry ingredients into the meringue in three batches. Use a spatula to fold until the batter flows like lava.
4. Color the Batter (Optional): If desired, add food coloring gel. Fold carefully until the color is evenly distributed.
5. Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper.
6. Rest the Shells: Allow the piped macarons to sit at room temperature for 30-60 minutes, or until they form a skin.
7. Bake: Preheat your oven to 300°F (150°C). Bake the macarons for 14-16 minutes. Rotate the baking sheet halfway through for even baking.
8. Cool the Shells: Let the shells cool completely on the baking sheet before attempting to remove them.
9. Prepare the Filling: Beat the softened butter until creamy. Gradually add powdered sugar, beating until smooth. Mix in heavy cream, vanilla extract, and a pinch of salt.
10. Assemble the Macarons: Pair the shells by size. Pipe a dollop of filling onto one shell and sandwich with another.
11. Mature the Macarons: Store assembled macarons in an airtight container in the refrigerator for 24 hours before serving.