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Measure all ingredients precisely.
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Use food processor to blend almond flour and powdered sugar.
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Sift the flour mixture through a strainer to get all the lumps out.
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Add the meringue powder (or powdered egg whites) to 1/2 of the egg whites.
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Stir egg whites into the flour mixture. Mix well. This will create a paste. Set aside.
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Begin to heat the water and granulated sugar in a saucepan.
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Whip the remaining egg whites until slightly frothy.
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Watch the temperature of the sugar water. Once it reaches 245-degrees, add the food coloring and quickly pour the liquid into the whipping egg whites. Pour carefully to prevent hot splattering.
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Continue to whip the egg whites until thick and glossy.
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Pour glossy meringue into the bowl with the paste.
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Fold the mixture until it's flowing like lava but not runny. Do not over mix.
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Spoon mixture into pastry bag fitted with metal tip.
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Pipe macaron shapes onto Silpat sheet.
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Pipe them about an inch apart.
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Bang the tray on a hard surface to eliminate any air bubbles.
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Allow piped macarons to sit for about 30 minutes. This is called "resting".
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Bake macarons (one sheet at a time) for 14-minutes.
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After baking, allow baked macarons to sit on hot sheet for a few minutes before removing and placing on a cooling rack.
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Once cooled, match up same-size shells and pipe filling between two cookies.
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Refrigerate overnight before serving.
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NOTE: If you pipe smaller shells, this recipe will yield far more.
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The actual ingredient prep time is not time consuming but piping shells and baking multiple sheets will take several hours.