🛒Ingredients (Grocery List)

• 3 Egg Whites

• Pinch of Cream of Tartar

• 1/4 cup fine white Sugar

• 1 2/3 cups Confectioners’ Sugar

• 1 cup Almond Flour

🍴Serves: 26 Macarons

⏰Prep Time: 30 min

⏱️Cook Time: 25 min

🥣Instructions

1. In a food processor, pulse confectioner’s Sugar and Almond Flour until combined. Sift mixture 2 times.

2. Whisk egg Whites with a mixer on medium speed until foamy. Add Cream of Tartar and whisk until soft peaks form. Reduce speed to low, then add the fine Sugar. Increase speed to high, and whisk until stiff peaks form, about 6 to 8 minutes.

3. Sift Flour mixture over Egg Whites, and fold until mixture is smooth and shiny. Add few drops of the food coloring, if using. I add some yellow gel food coloring for my Lemon Macarons. Make sure to use gel food coloring, not liquid. Keep folding after adding the food coloring for 3 to 4 more minutes.

4. Transfer batter to a pastry bag fitted with a 1/2 inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 45 minutes.

5. In the meantime, preheat the oven to 325 degrees. Bake 1 sheet at a time, rotating hallway through, until macarons are crisp and firm, about 10 minutes.

6. Let the macarons cool on sheets for 5 to 10 minutes, then transfer to a wire rack.

7. Sandwich 2 same-size macarons with 1 teaspoon of filling. Macarons can be filled with Lemon curd, Buttercream, Chocolate Ganache.

💡Tips

• Macarons will keep for up to 3 months if stacked between layers of parchment paper, wrapped in plastic, and frozen.