Macaron Recipe

Making the Macaron Shells

1. Preheat your oven to 300°F (150°C). 2. Sift together the almond flour and powdered sugar into a large bowl, discarding any large bits. 3. In a separate bowl, beat the egg whites until frothy. Gradually add the granulated sugar and cream of tartar, continuing to whisk until stiff peaks form. 4. Fold in the sifted almond flour and powdered sugar mixture into the beaten egg whites gently. Add food coloring and vanilla extract to achieve the desired color and flavor. 5. Pipe the mixture onto a baking sheet lined with parchment paper, forming small circles. 6. Let the piped macarons sit at room temperature for about 30 minutes to form a skin. 7. Bake in the preheated oven for about 15-18 minutes or until set. Allow them to cool completely on the baking sheet.

Preparing the Filling

1. Prepare your choice of filling: buttercream, ganache, or jam. Ensure it's smooth and spreadable. 2. Once the macaron shells have cooled, pair them up by size. 3. Spread or pipe a small amount of filling on one shell of each pair, then gently press the second shell on top to form a sandwich.