Step 1

First things first! Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly!

Step 2

Prep and measure all of the ingredients using a kitchen scale.

Step 3

Prep a piping bag with a round tip. I use Wilton tip 10.

Step 4

Line 2 baking sheets with silpat (or parchment).

Step 5

Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.

Step 6

Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then add gel food coloring and mix well until fully incorporated. The finished mix will be paste-like. Set aside.

Step 7

For the sugar syrup:

Step 8

To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.

Step 9

Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.

Step 10

Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.

Step 11

If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.

Step 12

Watch the sugar syrup closely!

Step 13

As soon as the sugar syrup reaches 248 degrees F, remove from heat.

Step 14

Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.

Step 15

THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)

Step 16

Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.

Step 17

Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.

Step 18

**Be careful not to over-mix**

Step 19

You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.

Step 20

Transfer batter to the prepped piping bag(s).

Step 21

Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.

Step 22

Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. Continue to pipe until you’ve filled an entire baking sheet.

Step 23

*Tap the macarons on the counter three times to release air bubbles.

Step 24

*Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.

Step 25

Lightly dust the resting macaron shells with turmeric powder.

Step 26

Before placing the macs in the oven, allow them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.

Step 27

You can easily pipe heart shaped macarons by piping batter down on a slight angle, then dragging it back upwards on the opposite side, keeping an even steady flow of batter while piping.

Step 28

Preheat oven to 300 degrees F.

Step 29

Once dry to touch, place the macarons in the middle rack of the oven.

Step 30

Feet will form halfway through the baking process.

Step 31

Bake for 12-14 minutes.

Step 32

Remove from oven and allow 15-20 minutes to cool before attempting to remove the shells from the silpat/parchment paper.

Step 33

Once macarons are completely cool, gently remove from parchment paper/silpat.

Step 34

Repeat same steps to bake the remaining macaron batter.

Step 35

They’re ready to fill.

Step 36

Mix shortening/butter, powdered sugar, turmeric, ginger, cinnamon, black pepper and vanilla in a stand mixer until incorporated.

Step 37

Transfer filling to piping bag with tip of choice

Step 38

Evenly pipe rounds of frosting into the center of the bottom of each macaron shell. Top with second shell to create a sandwich.

Step 39

Transfer the finished macarons into the fridge and allow at least two hours to mature. 12 hours or overnight preferred.

Step 40

Serve and enjoy!