Prep: print 3 sets of Macaron templates Link in notes. Prep 3 baking sheets with templates under a sheet of parchment paper
Weigh out all ingredients and prep a piping bag fitted with a #10 piping tip (alternately you can cut the tip off the piping bag for about an 8mm hole
Layer the powdered sugar and almond flour into a food processor. Pulse in 3 to 5 second bursts about 5 or 6 times. Do not do this too many times. It can heat the almond flour and release the oils which will mess with your batter consistency
Put egg whites and cream of tartar into a mixer with the whisk attachment. Whip on medium for 3 to 4 minutes until the egg whites are frothy and no liquid egg whites remain in the bottom of the bowl. They should just be frothy and have no definition or form yet
With the mixer running in medium low, rain the granulated sugar in to the egg whites. Then turn the mixer up to medium high for 3 to 4 more minutes.
When the meringue is at soft peak stage (the peaks are very soft and still fall over) add a few drops of gel color and your flavoring. Then continue whipping on medium high until stiff peak stage
At stiff peak stage, transfer your meringue into a large bowl. Add 1/3 of the dry mixture and using a rubber spatula, fold in to the egg whites until just incorporated. Repeat, adding 1/3 of the dry mixture and folding in until all the dry ingredients are incorporated
Now using the flat of your rubber spatula, smear the batter up the sides of the bowl. Turn the bowl as you go and paint the whole inside oft he bowl with batter. this pops bubbles and slightly deflated the batter to achieve the proper consistency.
Scrape the batter back down to the bottom of the bowl and fold once or twice. Repeat the smear, scrape and fold step a total of 3 times.
Now check your batter consistency. On the last smear stage, look and see if the batter is slumping back down the bowl. Also take a scoop of batter on your spatula and let it fall back down it to the bowl. If the batter falls in a steady ribbon and is slumping back down the side of the bowl, it is ready. If it falls in clumps, your batter is still too thick. Do the smear and scrape step one more time and check again.
Put you batter into the piping bag
Pipe your macarons onto the prepared baking sheets. See video for piping tips and tricks for perfect macarons
Bang the pan onto the counter 5 or 6 times to release air bubbles
Start a 30 minute timer then place the baking sheet in front of a fan. Finish piping out the rest of your macarons and placing them in front of the fan to dry. At this point go ahead and pre-heat your oven to 310° f. You may need to adjust this temp slightly as all ovens are slightly different.
The macarons are dry and ready to bake when they have a dull, not shiny look on the surface and you can feel a “skin” when you lightly touch them
Bake at 310° for 8 – 12 minutes. Time will vary depending on your oven. Begin checking them at 8 minutes. Check for done-ness by holding the top of the macaron and gently wiggling it back and forth. If it wiggles on it’s feet it’s not quite done, bake one more minute and check again. If it is firm and will not wiggle in it’s feet they are done
remove from oven and slide parchment off of the baking sheet and on to the counter top. Let them cool completely before peeling them off the parchment paper.
Fill with your favorite fillings and enjoy!! Some of my favorite fillings are buttercream, various flavors of chocolate ganache, curds, jams and nut butters. The flavor combinations are endless, have fun!