Either as a dessert or party favor, macarons are always a hit.
3 cups Powdered sugar
tsp. Vanilla extract
3 cups Amond meal
6 Egg whites
Cup Granulated Sugar
Preheat oven to 240 degrees.
Whip egg whites in a mixer with whisk attachment until frothy. Rain in granulated sugar slowly. Whip until the egg white is a soft peak. Add salt, vanilla extract and food coloring.
Continue to whip until a medium peak forms. Do not over whip.
Sift powder sugar and almond meal together. Fold powder sugar and almond meal into egg white mixture.
Fold together until mixture is the consistency of slow moving lava. (About 20-30 seconds of folding.) Be careful not to overmix.
Fill pastry bag fitted with 828 tip with macaron mixture.
Pipe into small silver dollar size rounds on parchment covered sheet pans.
Once all rounds have been piped, allow it to sit out for 30 minutes to dry and create a shell.
Bake at 240 degree’s for 9-11 minutes. Rotate halfway through baking process so cookies are evenly baked. Cookie tops will pop up creating a macaron “foot” below the shell top.
Allow to cool before piping filling.
Fill with your favorite butter cream, preserve, or chocolate ganache filling.