French Macarons

You NEED a food scale. I know there’s tons of recipes for French macarons where they measure in American measurements. However, they will come out different every single time if you do that. It can be a huge failure. I weigh In oz.

So, down to business.

2 oz egg whites

5 oz almond flour

5 oz powdered sugar

A few drops of gel or 1/2 teaspoon of powder food coloring (optional)

Directions:

1. Whip egg whites. Start at low speed, work up to medium. Once bubbles start to form, put on high. Whip until stiff peaks form. 2. Sift together almond flour and powdered sugar, twice.

3. Slowly FOLD flour-sugar mix into egg whites, I do it in 3.

4. put mixture into piping bag and pipe onto cookie sheets.

5. Let rest for 30 minutes up to 3 hours, until a shell had formed on top.

6. Preheat oven to 300 degrees Fahrenheit

7. Once preheated, bake cookies for 12-16 minutes

8. Fill with ganache, whipped cream, jelly/jam, buttercream, or whatever else desired (I prefer ganache)