French Macarons (Print Version)

# Ingredients:

→ Macaron Shells

01 - 150g sifted super-fine almond flour
02 - 180g powdered sugar
03 - 1/4 teaspoon salt
04 - 120g room temperature egg whites (about 4 large eggs)
05 - 60g granulated sugar
06 - 4 drops liquid-gel food coloring
07 - 1 teaspoon pure vanilla extract

→ Filling

08 - Vanilla buttercream frosting or filling of choice

# Instructions:

01 - Line baking sheets with parchment. Prepare piping bag with plain tip. Sift almond flour and powdered sugar together.
02 - Beat egg whites and salt until bubbly. Gradually add sugar until stiff peaks form. Mix in food coloring and vanilla.
03 - Fold dry ingredients into meringue in 3 parts. Mix until batter flows like lava and can make figure 8 without breaking.
04 - Pipe 1-inch rounds onto prepared sheets. Bang sheets to remove air bubbles. Let shells rest 30-60 minutes until dry to touch.
05 - Bake at 315°F for 12-15 minutes until set. Cool completely. Fill paired shells with buttercream.

# Notes:

01 - Sift almond flour before measuring the 150g
02 - Only use gel or powdered food coloring, not liquid
03 - Shells need to form skin before baking
04 - Natural color without dye will be pale yellow

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