-
Although the recipe provides measurements, I find that the macarons turn out much better when the ingredients are weighed.
-
Separate your egg whites and put them in a loosely covered container “to age” for 24-48 hours or up to 5 days in the refrigerator.
-
Pulse your almond flour and powdered sugar in the food processor a few times.
-
This really breaks up the powdered sugar and makes for a smooth shell.
-
Fit your mixer with the whisk attachment.
-
Put your egg whites and gel food coloring (I usually do 2 knife tips worth of food coloring) and beat on medium until it is foamy.
-
Turn your mixer on low and gradually add the sugar and extract.
-
Once all the sugar has been added, beat on high until hard peaks form…but do not overbeat!!!
-
Fold in your almond flour/powder sugar mix into the egg whites gently, until completely mixed (but not more than 50 strokes).
-
Fit your pastry bag with a round tip (Ateco #807 or #809). I put the pastry bag into a tall cup and fold the sides over. It makes it easier to fill.
-
Pipe 1.5 inch rounds onto a cookie sheet lined with parchment paper or a silicon mat and allow to sit for 30 minutes to an hour.
-
This enables the shell to harden and will create the “foot” while baking.
-
Preheat oven to 300 degrees or 280 degrees for a conventional oven.
-
Bake for 18 -20 min, however you need to rotate the pan halfway through the baking process. Allow to thoroughly cool before filling.