French Macarons

Step 1

Line two baking sheets with parchment paper. In a food processor, pulse the 1 cup almond flour and 1.75 cups powdered sugar until fine, then sift into a bowl.

Step 2

In a clean bowl, beat the 3 egg whites with an electric mixer until foamy. Gradually add the 0.25 cup granulated sugar and continue beating until stiff, glossy peaks form, about 5 minutes.

Step 3

Add the 2 drops food coloring to the meringue and beat just until combined. Gently fold the dry mixture into the meringue in three additions, until the batter flows like lava and forms a ribbon, about 50 strokes.

Step 4

Transfer the batter to a piping bag with a round tip. Pipe 1-inch circles onto the prepared sheets, spacing them 1 inch apart. Tap the sheets firmly on the counter to release air bubbles.

Step 5

Let the piped macarons rest at room temperature until the tops are dry to the touch, about 30 minutes. Meanwhile, preheat the oven to 300°F (150°C).

Step 6

Bake one sheet at a time for 15-18 minutes, until the feet are set and the tops are firm. Cool completely on the sheet before removing.

Step 7

Match macarons into pairs and sandwich with 0.5 cup jam or buttercream. Refrigerate for 24 hours for best texture, then bring to room temperature before serving.