Most Impressive: The Geeky Housewife’s French Macarons

Ingredients:

Macaron Ingredients:

70 grams of almond flour

120 grams of powdered sugar

65 grams of egg whites

50 grams of granulated sugar

Gel food coloring

Buttercream Ingredients:

6 tbsp butter, room temperature

1 ½ cups of powdered sugar

½ tsp of salt

Milk

In the bowl of a food processor, add almond flour and powdered sugar. Pulse twice then process 1 ½ min. Sift

Put 2 egg whites in large clean/dry mixing bowl and beat until foamy, then gradually add granulated sugar and beat on high speed until stiff, glossy peaks form. Add gel food coloring and fold with spatula just until incorporated.

Add all sifted almond flour/sugar mixture and fold with a spatula. Scrape batter around the bowl, then press the flat side of the spatula firmly through the center. Repeat until batter flows like lava and thick ribbon forms as it flows off spatula.

Transfer batter to large piping bag fitted with 3/8” round tip. Pipe circles onto parchment paper.

Firmly tap baking sheets over counter 15-20 times to release air bubbles.

Let cookies sit at room temp 30 min or until no longer sticky to the touch-they should form a thin film on top. Meanwhile preheat oven to 300 degrees F.

Bake one sheet at a time for 12-15 min at 300 degrees F until cookies are set. Let cookies cool to room temp before removing them from baking sheet. Once cool, they should slide off easily.

To assemble, flip over half your cookies and pipe generous amounts of frosting onto the flat sides. Find a well-matched unfrosted second half and sandwich cookies together.