- 1 3/4 cups powdered sugar
- 1 cup almond flour
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Gel food coloring (optional)
- Filling of your choice (such as ganache, buttercream, or jam)
- Preheat your oven to 300°F and line two baking sheets with parchment paper.
- In a medium bowl, sift together the powdered sugar and almond flour. Set aside.
- In a large bowl, beat the egg whites with an electric mixer until frothy. Add the granulated sugar and cream of tartar, and continue to beat on medium-high speed until stiff peaks form.
- If using gel food coloring, add a small amount to the egg white mixture and beat until combined.
- Gently fold the sifted powdered sugar and almond flour mixture into the egg white mixture, using a rubber spatula. Be careful not to overmix, as this can cause the macarons to become flat and spread out.
- Transfer the mixture to a piping bag fitted with a round tip. Pipe small rounds of batter onto the prepared baking sheets, leaving some space between each one.
- Tap the baking sheets gently on the counter to remove any air bubbles. Let the macarons rest at room temperature for 15-30 minutes, until a skin forms on the surface.
- Bake the macarons for 18-20 minutes, until the tops are set and the bottoms are lightly browned.
- Let the macarons cool completely on the baking sheets before removing them.
- Once cooled, match up the macarons by size and fill each one with a small amount of filling. Sandwich the macarons together, pressing gently to spread the filling to the edges.
- Store the macarons in an airtight container in the refrigerator for up to 5 days. Enjoy!