Ingredients
- 1 1/4 cups almond flour
- 1 3/4 cups confectioners’ sugar
- 3 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 6 tablespoons superfine sugar
- 1 teaspoon vanilla extract
- Gel food coloring as needed (optional)
- Favorite filling of choice (such as almond butter cream or light buttercream)
Instructions
- Preheat your oven to 300°F and line a baking sheet with parchment paper.
- Grind the almond flour and confectioners' sugar in a food processor for 5 to 10 pulses until it has a fine texture. Sift the mixture into a bowl and set aside.
- In a clean, grease-free bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the superfine sugar and beat until stiff, glossy peaks form. Mix in the vanilla extract and food coloring, if using.
- Gently fold the sifted dry ingredients into the meringue in three separate batches. Continue folding until the batter flows like lava and you can draw a figure eight with it.
- Transfer the batter into a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto the prepared baking sheet, keeping them about 2 inches apart. Tap the baking sheet on the counter a few times to release any air bubbles.
- Allow the piped shells to rest on the counter for 30 to 45 minutes until a thin skin forms on the surface.
- Bake in the preheated oven for about 13-17 minutes until the macarons develop their "feet." Allow them to cool on the baking sheet for 15 minutes before transferring to a cooling rack.
- Match the shells according to size. Pipe your favorite healthy filling (like almond butter cream or light buttercream) onto one shell and sandwich with another. For the best texture and flavor, refrigerate the filled macarons for 24 hours before serving, or enjoy immediately.