Ingredients

100g almond flour
100g confectioners’ sugar
70g aged egg whites (room temperature)
70g superfine sugar
Gel food coloring (optional)
Filling of your choice (ganache, buttercream, jam) look up to the notes for recipes

Directions

Sift almond flour and confectioners’ sugar together. Repeat this process to ensure there are no lumps. This helps create a smooth batter, which is essential for perfect macarons.

Whip the aged egg whites until frothy. Gradually add superfine sugar and whip until stiff peaks form. Add gel food coloring if desired. The meringue should be glossy and hold its shape well.

Gently fold the almond flour mixture into the meringue until the batter flows like lava, and you can make a figure-8 with the batter without it breaking. Be careful not to overmix as this can deflate the meringue.

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper or a silicone mat. Try to make them uniform in size for even baking.

Allow the piped macarons to rest until they form a skin, about 30-60 minutes. This step is crucial for forming the feet. You’ll know they’re ready when they don’t stick to your finger when touched.

Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes. Let them cool completely before removing from the baking sheet. Baking times may vary depending on your oven, so keep an eye on them.

Pipe or spread your chosen filling onto the flat side of a macaron shell, then sandwich with another shell. Be generous with the filling but not too much that it oozes out.