Macarons

Step 1

Instructions

Step 2

Heat oven to 350°. Line 2 baking sheets with parchment paper and set aside. Combine confectioners’ sugar and almond flour in the bowl of a food processor and pulse until fine. In a separate bowl, beat egg whites until soft peaks form; gradually add in sugar and continue beating until medium-stiff peaks form. Add food coloring, if desired. Carefully fold dry ingredients into meringue. Place batter into a piping bag fitted with a 1⁄2” tip. Pipe batter onto prepared baking sheets into 1″ circles about 1″ apart. Tap the baking sheet a few times firmly on the countertop, then bake for 15–18 minutes. Let cool completely. Fill with buttercream and sandwich cookies together. Store filled cookies uncovered in the fridge for 1–2 days before consuming. Filled cookies can be frozen for up to 1 month.