French macarons

•  2 large egg whites
• 1 cup almond flour
• 1 cup confectioner’s sugar
• ¼ cup regular sugar
• ~9 drops desired food coloring (gel food coloring recommended, I had I think alcohol? based food coloring which, especially for my purple ones, led to inconsistent/bad coloring in the finished product)

Useful products:

almond flour
piping bag set

1. Combine egg whites and regular sugar
2. Beat egg whites with handmixer until stiff peaks
3. Add desired food coloring, mix for an additional 1 minute
4. Combine almond flour and confectioner’s sugar, sift together over meringue until all has passed through sieve
5. Fold almond flour + confectioner’s sugar into meringue until the right consistency has been reached (see article above, use a straw to draw off test cookies, or, until continuous ribbons flow from spatula, a drop of batter dropped into the batter re-incorporates in about 20 seconds – both not so precise)
6. Fill a piping bag and pipe 1-1.25” circles on silpat or parchment paper
7. Let rest 30 minutes – 1.5 hours until batter is not wet to the touch ALL OVER and has almost the feel of rubber
8. Bake at 300^oF for 15-16 minutes.
9. When cooled, match two similar-sized cookies and spread filling between the two.
10. Eat immediately or refrigerate 24 hours for best flavor

For potential fillings, consider:

Raspberry mascarpone macaron filling

Banana or citrus custard

Dragonfruit buttercream