French Macarons

What you'll need

• Parchment paper sheets
• Good quality baking sheets
• Rubber spatula
• Piping bag

Ingredients

For the macaron shells

• 1 cup (100g) almond flour
• 1¾ cups (200g) confectioners' sugar
• 3 large egg whites, at room temperature
• ¼ cup (50g) granulated sugar
• ½ tsp (2.5ml) vanilla extract
• Food coloring (optional)

For the filling

• ¾ cup (170g) unsalted butter, softened
• 2 cups (250g) confectioners' sugar, sifted
• 1 tsp (5ml) vanilla extract
• Food coloring (optional)

Instructions

1. Sift and prepare Sift the almond flour and confectioners' sugar together into a large bowl. Discard any large pieces.
2. Beat egg whites In a separate bowl, beat the egg whites with an electric mixer until they begin to rise and hold their shape. Gradually add the granulated sugar and beat until glossy and stiff peaks form. Add the vanilla extract and food coloring (if using) during the last moments of beating.
3. Fold the batter Fold the sifted almond flour mixture into the beaten egg whites with a rubber spatula, gently, until the mixture is smooth and shiny.
4. Pipe and rest Pipe the batter onto parchment-lined baking sheets, forming circles about 1 inch (2.5cm) in diameter. Tap the baking sheet firmly on the counter to release air bubbles. Let rest for 30 minutes to 1 hour until a skin forms on the macarons and the tops become dry to the touch.
5. Bake Preheat your oven to 300°F (150°C) and bake for 15–18 minutes, until they rise and the "feet" have formed. Let cool completely before removing from the baking sheet.
6. Make the filling Beat the softened butter until light and fluffy. Gradually add the confectioners' sugar and beat until smooth. Add the vanilla extract and food coloring (if using).
7. Assemble Pair up macaron shells of similar size and spread or pipe a dollop of filling on one shell. Sandwich together, gently pressing so the filling spreads to the edges. Refrigerate filled macarons for at least 24 hours before serving.