Macarons Recipe

Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.

In a clean mixing bowl, beat the egg whites until frothy. Gradually add the granulated sugar while continuing to beat until stiff peaks form.

Sift the powdered sugar and almond flour together, then fold them into the beaten egg whites using a spatula. Be gentle and do not overmix.

If desired, add a few drops of food coloring and fold it into the batter until evenly distributed.

Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, leaving space between each one.

Tap the baking sheet gently on the counter to remove any air bubbles, then let the macarons sit at room temperature for about 30 minutes to form a skin on top.

Bake the macarons for 12-15 minutes, until they are set but not browned. Let them cool completely on the baking sheet before removing.

Once the macarons have cooled, match similar sizes and shapes together. Pipe your desired filling onto the flat side of one macaron and sandwich it with another.

Store the assembled macarons in an airtight container in the refrigerator for at least 24 hours to mature and develop their flavors.

Serve chilled and enjoy!