Macaron Shell

1. 1

   preheat oven to 325 degrees.

2. 2

   Pulse 1/3rd of the powdered sugar with the almond flour in a food processor to form a fine powder. Combine all dry ingredients. Set aside.

3. 3

   Make the meringue: whisk whites on medium until foamy. Gradually add the granulated sugar. Scrape down sides of bowel and increase speed to high and whisk until stiff.

4. 4

   Sift the flour mixture 1/3rd at a time over the egg white mixture. Use a large spatula to fold/mix until smooth and shiny. Should have a glossy shine and drip slowly from spatula.

5. 5

   Transfer batter to pastry bag. Use a #12 tip and pipe onto parchment. Gently tap bottom of each sheet. Let stand for 15-30 minutes. Slight crust should form on the surface.

6. 6

   Bake for about 10-15 minutes. Test 'doneness' by moving the top of the cookie. Should not 'wiggle'. Cool for 2-3 minutes and transfer to wire rack.

7. 7

   See Buttercream recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.