Ingredients:
- π° 100g almond flour
- π¬ 100g powdered sugar
- π₯ 2 large egg whites (room temperature)
- π§ 50g granulated sugar
- π Food coloring (optional)
- π« Filling of your choice (e.g., buttercream, ganache, jam)
Instructions:
- Prepare Dry Ingredients: π Sift almond flour and powdered sugar together to ensure a smooth texture. Set aside.
- Beat the Egg Whites: π₯ In a clean bowl, whisk the egg whites until foamy. Gradually add the granulated sugar while beating until stiff peaks form. If using food coloring, add it now.
- Fold in Dry Ingredients: π¨ Gently fold the almond flour mixture into the beaten egg whites in batches. Be careful not to overmix; the batter should be smooth and slightly flowy.
- Pipe the Macarons: π« Transfer the batter into a piping bag with a round tip. Pipe small circles onto a parchment-lined baking sheet. Tap the baking sheet on the counter to remove air bubbles. Let them rest for 20-30 minutes until a skin forms on the surface.
- Bake: πͺ Preheat your oven to 150Β°C (300Β°F). Bake the macarons for 14-16 minutes, or until they have risen and developed their signature βfeet.β
- Cool and Fill: π Allow the macarons to cool completely before gently removing them from the baking sheet. Fill with your favorite filling and sandwich the macarons together.
- Serve and Enjoy: π° Let the macarons rest in the fridge for 24 hours for the best texture. Enjoy these delicate treats with a cup of tea or coffee!
