Macarons

Heat and mix the egg whites and sugar on a double broiler until it reaches 122°F (50°C)

In a stand mixer, mix the egg whites and sugar on medium-low speed until the large bubbles are gone.

• Speed 4 on a Kitchenaid for about 10 minutes.

• While there's soft peaks, add the gel food coloring.

Increase the speed to med-high until stiff peaks.

• Speed 6 on a Kitchenaid for about 2-3 minutes.

• Should be at stiff peaks.

Scrape the meringue off the whisk.

Add all of the sifted almond flour and powdered sugar.

With the stand mixer head lifted out of the bowl, turn on the mixer to the stir speed while slowly lowering the mixer head. Let it mix for a minute. Hand fold to ribbon consistency.

Pipe the macarons onto parchment paper, a Teflon sheet, or silicone.

After piping the macarons, tap the cookie sheet from underneath the sheet to smooth the tops and get rid of air bubbles.

• Use a toothpick to swirl in air bubble holes and fill them.

Preheat the oven to 295-300°F (depending on oven).

Leave the macarons to rest for 30-60 minutes depending on your location/humidity to allow a skin to form. The skin should not stick to your finger or look moist. They should look matte in sheen. 

• Use a fan to speed up the process.

Bake for 18 min.

Remove from the oven and let it cool.