Macarons
 
Makes about 36
Ingredients
  • 1⅓ cups (160 grams) confectioners’ sugar
  • 1¼ cups (120 grams) almond flour
  • ½ cup aged egg whites, divided (see note)
  • Gel food coloring*
  • ½ cup plus 2 tablespoons plus ½ teaspoon (126 grams) granulated sugar
  • 3 tablespoons water
  • ½ teaspoon (2 grams) meringue powder
  • Desired filling (recipes follow)
Instructions
  1. Line the back side of baking sheets with Silpat nonstick baking mats.
  2. In a medium bowl, sift together confectioners’ sugar and almond flour. Add ¼ cup egg whites and desired food coloring. Set aside.
  3. In a small saucepan, bring granulated sugar and 3 tablespoons water to a boil over medium-high heat. Let simmer until a candy thermometer registers 248°F/118°C, about 5 minutes. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat meringue powder and remaining ¼ cup egg whites at low speed until frothy.
  4. When sugar mixture reaches 248°F/118°C, remove from heat. Increase mixer speed to high, and add sugar mixture in a slow, steady stream, being careful not to let sugar mixture hit sides of bowl. Mix at high speed until mixture is glossy with smooth peaks, 10 to 15 minutes. Gently fold almond flour mixture into whipped egg white mixture in thirds, being careful not to deflate egg whites.
  5. Spoon mixture into a piping bag fitted with a #10 or #12 round tip, and pipe 1½-inch circles 2 inches apart on Silpat on back side of prepared pans. Lift pan to a height of 6 inches above counter, and drop to release air bubbles. Repeat 3 or 4 times. Let stand at room temperature until macarons form a skin, 20 to 30 minutes. (Macarons should feel dry to the touch and not stick to the finger.)
  6. Preheat oven to 280°F. Bake for 18 to 20 minutes, rotating pans halfway through baking. Remove Silpats from baking sheets immediately after removing from oven. Let cool completely before filling. (Shells may be placed in airtight containers and frozen for up to 1 month before filling and serving.)
  7. Spoon or pipe about ½ teaspoon desired filling over flat side of half of cookies. Place remaining cookies, flat side down, on top of filling. Store in airtight containers in refrigerator for up to 1 week, or freeze for up to 1 month.
Notes
*We used Wilton Icing Colors in Leaf Green, Lemon Yellow, and Rose.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/macarons/