Ingredients
- Almond Flour with 100g measurement
- Powdered Sugar with 100g measurement
- Egg Whites (aged) with 55g measurement
- Granulated Sugar with 50g measurement
- Vanilla Extract with 1/2 tsp measurement
- Food Coloring (gel) with a few drops measurement
- Pinch of Cream of Tartar
Instructions
- Step 1: Sift together almond flour and powdered sugar into a large bowl. Discard any large pieces.
- Step 2: In a separate, clean, grease-free bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks form.
- Step 3: Gently fold the dry ingredients into the meringue in three additions, using a spatula. Add food coloring and vanilla extract during the last addition of dry ingredients. Macaronage: continue to fold until the batter flows like lava from the spatula and a figure 8 can be drawn without breaking.
- Step 4: Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto a baking sheet lined with parchment paper or a silicone mat.
- Step 5: Tap the baking sheet firmly on the counter several times to release any trapped air bubbles. Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface.
- Step 6: Preheat oven to 300°F (150°C). Bake for 12-15 minutes, or until the feet have formed and the macarons are set. Let cool completely on the baking sheet before removing and filling.
Notes
- For longer storage, freeze unfilled macarons in an airtight container for up to a month, thawing at room temperature before filling.
- If your baked macarons lose their crispness, briefly reheat them in a low oven (250°F) for a few minutes to restore their texture.
- Present your macarons with a light, refreshing filling like lemon curd or a subtly flavored buttercream to complement the delicate sweetness, perfect for a "becucumber waterer".
- When macaronaging, aim for a lava-like consistency; slightly under-mixed batter is preferable to over-mixed, which can result in flat macarons.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American