French Macarons

Step 1

Sift 70g superfine almond flour and 63g powdered sugar into a large bowl and set aside.

Step 2

Pour 55g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until your reach the soft peak stage.

Step 3

Add 55g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. If desired, add in gel food coloring at this point, then increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.

Step 4

Fold the dry ingredients into the meringue in two additions using circular motion until a thick ribbon of batter runs off the spatula when it's lifted. Be careful not to over mix the batter!

Step 5

Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 1/4 inch rounds on the prepared baking sheets, spacing them about 1 inch apart.

Step 6

Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.

Step 7

Let the macarons rest for 30 minutes to develop a skin. The macarons should look matte once the skin has formed.

Step 8

As the macarons rest, preheat your oven to 300 F.

Step 9

Bake one tray of macarons at a time on the middle rack of your oven for 16-17 minutes and rotate your pan halfway through.

Step 10

Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

Step 11

Beat 56g of room-temperature butter on a medium speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth.

Step 12

Mix in 4g vanilla extract and 1g salt on a low speed.

Step 13

Slowly mix in 125g of powdered sugar and 10g heavy cream on a low speed.

Step 14

Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.

Step 15

If the frosting is too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).

Step 16

Place in a piping bag with a small round tip and set aside.

Step 17

Pipe a small dab of frosting or filling of your choice on the center of one macaron shell and top with second shell to create a sandwich.

Step 18

Place the finished macarons in an airtight container and chill in the fridge overnight, then let them warm to room temperature and enjoy!