Serves 1
Directions
- 1Blend almond flour and powdered sugar to remove lumps, then sift.
- 2Add the first measurement of egg whites to the almond mixture and mix to form a paste.
- 3Start cooking the sugar, adding food coloring to the sugar if desired.
- 4Mix egg whites with a little salt and vanilla until foamy.
- 5Add the cooked sugar to the foamy egg whites on medium speed until a thick, glossy meringue forms.
- 6Add 1/3 of the meringue and vanilla (if not already added) into the almond mixture.
- 7Add the remaining meringue to the almond mixture and perform a "J-fold" until a smooth ribbon-like consistency is achieved.
- 8Insert the piping bag into the piping tip to prevent dripping.
- 9Lay the batter on the table to push out bubbles.
- 10Pipe the batter into C-shapes on a baking sheet.
- 11Tap out all bubbles from the piped macarons and use a pin to remove any large ones.
- 12Bake in the oven at 310°F (154°C) until done.
Ingredients
- almond flour
- powdered sugar
- egg whites
- sugar
- food coloring
- salt
- vanilla
- ganache
Equipment
piping bagpiping tipoven
Tips
- Add food coloring to the sugar instead of the batter.
- Perform a "J-fold" when incorporating the meringue into the almond mixture.
- Lay the batter on the table to push out bubbles before baking.
- Use a pin to remove large bubbles from the piped macarons.
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