- 3 egg whites (from large eggs), separated at least 24 hours in advance and kept in the refrigerator
- 7.4 oz powdered sugar
- 4.4 oz almond meal
- 1 oz regular granulated sugar
- In a food processor, blend the almond flour and powdered sugar together, then sift the powder mixture into a large bowl and set aside.
- In a mixing bowl, mix the egg whites with a mixer on medium speed. Whip until foamy. Then, add the granulated sugar in 3 steps and continue whisking until you have firm peaks.
- Add the food coloring of your choice (optional). Whisk until you get stiff peaks. Then, add the powder mixture to the meringue, and fold to incorporate.
- Continue to fold the batter until it has a lava-like consistency.
- Add the batter to a piping bag with a large #12 round tip.
- Pipe even size macarons while holding the piping bag straight up and close to the paper.
- Drop the sheet of macarons on the counter 8 to 10 times to remove the air bubbles. Repeat with all the sheets.
- Let them dry for 30 minutes or more. They must be dry on surface.
- In a preheated oven, bake the macarons for approx. 15 minutes at 310 F until they are stable when touched. Then, cool at room temperature before removing from the paper.
- Fill with your favorite filling.
A couple of days before you plan to make macarons: Prepare the eggs: Separate them, putting the whites in a clean airtight container and reserving the yolks for another use. Now, the egg whites must “age”: they need to spend at least 24h (up to 5 days) in the refrigerator before you use them.
The morning of the day you plan to make macarons: Take the egg whites out of the refrigerator and leave them to temper at room temperature for several hours.