Macarons

Instructions

1. 1

   Sift the almond flour and powdered sugar together twice through a fine-mesh sieve into a large bowl. Discard any large almond pieces.

2. 2

   In a scrupulously clean bowl, whip the egg whites until foamy. Gradually add the granulated sugar, whipping until stiff, glossy peaks form. Fold in a drop of gel food coloring.

3. 3

   Gently fold the almond mixture into the meringue (the macaronage process). Deflate the batter slightly by smearing it against the bowl until it flows off the spatula in a continuous thick ribbon like lava.

4. 4

   Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto a parchment-lined baking sheet. Tap the sheet firmly on the counter to release air bubbles.

5. 5

   Let the piped macarons rest at room temperature for 30-60 minutes until a dull skin forms on top and they don't stick to your finger when lightly touched.

6. 6

   Bake at 300°F (150°C) for 15-18 minutes until the "feet" are formed and the tops are set. Let cool completely before peeling off the parchment and sandwiching with filling.