Classic French Macarons

Step 1

Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.

Step 2

Sift almond flour and powdered sugar together 3 times to remove lumps. Set aside.

Step 3

Beat egg whites in a clean, dry bowl until soft peaks form, ~2 minutes.

Step 4

Gradually add granulated sugar while beating until stiff, glossy peaks form, ~3 minutes.

Step 5

Add food coloring if using. Fold gently until color is evenly distributed.

Step 6

Fold the almond-sugar mixture into meringue in three batches until batter flows like lava.

Step 7

Transfer batter to a piping bag with a 0.5-inch round tip. Pipe 1.5-inch rounds onto sheets.

Step 8

Tap the baking sheets firmly on the counter 3 times to release air bubbles.

Step 9

Let shells rest at room temperature for 30 minutes until a skin forms on top.

Step 10

Bake for 15–18 minutes until shells are set but not brown. Tops should not crack.

Step 11

Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 12

Heat cream until steaming (do not boil). Pour over chocolate and let sit 1 minute.

Step 13

Stir until smooth. Add butter and vanilla, stir until glossy. Cool until spreadable.

Step 14

Pair shells by size. Pipe or spread ganache onto the flat side of one shell.

Step 15

Press the flat side of a second shell onto the ganache. Refrigerate 1 hour before serving.