French Macarons – Pastel Dream Cookies

Step 1

Sift almond flour and powdered sugar together twice into a bowl, pressing out lumps.

Step 2

Beat egg whites with an electric mixer on medium until soft peaks form, about 2 minutes.

Step 3

Gradually add granulated sugar while beating until stiff, glossy peaks form, another 2 minutes.

Step 4

Divide meringue into 4 bowls. Add 1–2 drops gel color to each; fold gently with a spatula.

Step 5

Gently fold almond-flour mixture into each colored meringue in thirds until thick batter forms.

Step 6

Transfer each color to a piping bag. Pipe 1-inch rounds onto parchment-lined sheet pans, 1 inch apart.

Step 7

Tap pans firmly on counter once. Let rest 15 minutes until surface dries to the touch.

Step 8

Preheat oven to 325°F. Bake macarons 15 minutes until crispy outside and still slightly soft inside.

Step 9

Meanwhile, heat cream until steaming. Pour over chopped chocolate; add butter. Let sit 1 minute, then stir until glossy.

Step 10

Cool shells 5 minutes on pans. Transfer to a rack and cool completely, about 5 minutes.

Step 11

Pipe ganache onto flat side of one shell. Top with another shell of matching color. Chill 30 minutes if time allows.