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Export 6 ingredients for grocery delivery
Step 1
Place room temperature egg whitesin mixer bowl.
Step 2
With whisk attachment, whisk at medium speed until foamy, about a minute.
Step 3
Add superfine granulated sugar and cream of tartar. Mix until just stiff peaks form.
Step 4
Add food coloring here if desired. Add a bit more than you think you need, as it will fade slightly when baking.
Step 5
In different bowl, sift together almond flour and confectioner's sugar. Repeat and sift a couple times, removing any large pieces left behind after each sift.
Step 6
Add almond flour mix to stiffened egg whites.
Step 7
Using proper folding technique (see blog post for an explanation of this), fold until you can ribbon an "8" that holds into the batter. This may take about 40-60 proper strokes, depending on your folding style. THIS is the most important step in proper macarons.
Step 8
Visit the blog post for full instructions.
Step 9
Pipe macaron circles onto paper-lined baking sheets using the macaron template and instructions available HERE.
Step 10
Let the shells rest for 30 minutes to form hardened tops.
Step 11
Bake at 300 F for about 16 minutes. Be sure your oven temperature is exact.
Step 12
Remove and let cool completely before removing from baking sheets.
Step 13
Add softened butter to mixer. Whip until smooth.
Step 14
Add remaining ingredients and mix until smooth. Add more confectioner's sugar as needed for tight enough texture.
Step 15
Pipe filling between two shells and enjoy!
Step 16
Visit SouthernFATTY.com for more.