Easy Macarons

1. 1

   Prepare the Macarons: Preheat oven to 300u00b0F. Line 2 baking sheets with parchment paper. Beat egg whites in the bowl of a stand mixer fitted with the whisk attachment, until loose peaks form. Gradually add granulated sugar, and beat until sugar is dissolved and stiff peaks form.

2. 2

   Sift powdered sugar and almond flour through a fine mesh strainer. Fold flour mixture into whipped egg whites. Add food coloring until desired color is reached.

3. 3

   Transfer mixture to a ziplock plastic bag or piping bag with a rounded tip. Pipe 1-inch rounds onto baking sheets lined with parchment paper, and let stand in a dry place until rounds are dry to the touch, 1 to 2 hours.

4. 4

   Remove macarons from oven, and let cool on baking sheet set on a wire drying rack for 15 minutes, then transfer macarons directly to wire rack and continue cooling. Pipe or spread Filling onto 1 macaron, and top with a similar size macaron. Serve immediately or store in an air-tight container up to 2 days.

No additional tips available.