1 cup powdered sugar [confectioners’ sugar or icing sugar]

¾ cup almond flour [sift 3 times]

4 Tablespoons granulated sugar

2 egg whites [room temperature]

2 drops pink gel colorant

Pinch of salt

Serving size: 52 shells or 26 macarons [approximately]

Equipment:

Stand or hand mixer with whisk attachment

2 – 4 large baking sheets

Parchment paper or silpat mat

Large sieve or flour sifter

Pastry/piping bag with large round tip

Measuring cups/spoons/stainless steel or glass bowls 

Silicone or rubber spatula

Piping/pastry bag

Large cup or glass to hold piping bag

* Line two baking sheets with parchment paper or a silpat. If the sheets are thin, double them up. Macarons are sensitive to heat so they need to be baked on a durable tray that has lots of insulation. You’ll also need a pastry/piping bag with a large round tip ready before you begin.

* Sift powdered sugar with the almond flour. Large grains that don’t make it through can be thrown away or used as a skin exfoliator. I discovered this when I washed the equipment by hand the first time!

* Whisk the sugar and flour to make sure it’s fully blended.

* In a stainless steel or glass bowl, beat the egg whites until foamy like a bubble bath before adding the salt. Then add granulated sugar in 3 batches. Start at a low speed and gradually increase the speed. When finished, the mixture should have stiff peaks. Add color last, but only whip for the briefest amount of time to mix in the color.

* Add dry ingredients to the meringue in 2 batches using a spatula. Fold until the mixture comes together, scraping the sides and flip batter over. When the sugar/flour mixture is blended, the batter will be easier to mix and will look shiny. Lift the spatula and see how quickly batter falls in “ribbons” from the spatula. A ribbon of batter dropped into the bowl should merge with the rest of the batter in 20-30 seconds. Another test is to “write” the number 8 with the batter.

* Add tip to piping bag and then twist near the bottom to prevent any mixture from escaping. The tip should face upwards and that also helps keep the mixture in the piping bag as you place it in a cup and form a cuff over the rim so it’s easy to add the batter.

* Spoon batter into piping bag. Twist the top of the bag and untwist the bottom, gently pushing the just-poured batter toward the bottom. You’ll remove any excess air that way.

* Pipe the batter onto the parchment or silicone mat. With parchment, you can use a template. Stay inside the lines as the batter will spread and flatten a bit. 

* Pipe batter on the parchment-lined baking sheets in 1.5-inch circles.Keep the batter inside circles if using a template.

* Rap baking sheet several times on the counter. This will further flatten the macarons, and remove air bubbles.

* Preheat oven to 300 degrees Fahrenheit.

* Allow macarons to sit for 30-60 minutes until a film forms. Lightly touch a macaron and if no batter clings to your finger then it’s dry and ready to be baked.

* Bake for 16 -18 minutes. The tops should be firm and glossy and the bottoms of the shells should have formed “feet” or frills at the bottom. The risen macarons should be firm with the slightest amount of give. If it wobbles, they require another minute or so. When done, the cookies can easily be removed from the parchment.

* Remove from oven, place cookie sheet on a wire rack or flat surface and let cool completely.

Lemon Curd Buttercream Filling

1/4 cup softened butter [use a high quality butter like President or Kerrygold]

1 1/2 cups powdered sugar [confectioners’ sugar or icing sugar]

2 Tablespoons heavy cream

3 tablespoons lemon curd

1 teaspoon vanilla extract or vanilla bean paste

5 or so drops yellow gel color [optional]

Whip butter for about 2 minutes before adding some of the powdered sugar. Add the cream, lemon curd and vanilla. Gradually add the remaining powdered sugar until the filling is the desired consistency. Add colorant last.

Pair the shells according to size. Spoon or pipe filling onto one side. Gently add the other side. If using a piping bag, start in the center by doing a swirl until you reach near the edges but not right at the edges. You don’t want to overfill them and make a mess with leaking buttercream filling. Gently add the top shell and give it a twist of about a quarter turn to make sure the shells are nicely lined up.

Store your macarons in an airtight container and put in the refrigerator. They should last about a week. Macarons taste best at room temperature, so remove from the fridge about an hour beforehand.

NEW! Get this recipe and many more in my book BAKING FRENCH MACARONS: A BEGINNER’S GUIDE.