3 Egg Whites
¼ cup white sugar
2 cups confectioners sugar
1 cup almond flour
pinch of salt
- Place almond flour in a food processor and process it until is very fine.Then mix the confectioners sugar and almond flour throughly. Sift this mixture and dump the bits left behind. Set aside.
- In another bowl, (if you have a stand mixer use the stand mixer bowl) fluff warm egg whites for 4 minutes then stop and then start again for 4 minutes while gradually adding sugar this time.
- the mixture should be fluffy with stiff peaks. Add a pinch of salt and desired food color, the color tones down a bit after the macarons bake so add accordingly. Beat again for 1 minute at high-speed.
- Slowly slowly mix in almond flour and powdered sugar mixture to the egg whites. Remember this is the part where it could go wrong, mix enough that the batter gets to a thick flowing consistency like molten lava. Just to be safe, try to count the times you fold in the mixture , it should be somewhere between 60 to 65.
- Once the batter is ready fill the icing bag fitted with a large round tip and squeeze out on the circles you made on parchment paper. once all the circles are filled tap the cookie sheet on the counter two to three times to release the air bubbles. If you have pointy cookies push the point by pressing it down with a wet finger.
- Leave the tray on the counter for 30 minutes and now is a good time to preheat the oven 300°F.
- Bake the french macarons one tray at a time, in the pre heated oven, on middle shelf, for 20 minutes. you may leave the other tray on the counter while the first one bakes.
Make sure you read my blog post on french macarons before you try this recipe!