Macaron

Ingredients

1 3/4 cup confectioners’ sugar
1 cup almond flour
1/2 tsp salt
3 egg whites, room temperature
1/4 cup sugar
1/2 tsp vanilla extract

In a food processor blend to gather the confectioners’ sugar, almond flour, and salt until smooth. Sift the dry ingredients to ensure there are no clumps for a smooth cookie.
In a separate bowl beat the egg whites and a pinch of salt. Once frothy and white, and sugar gradually. Add vanilla and optional food coloring once you reach stiff peaks.
Add you dry ingredients to your egg white mixture little at a time using the macronage technique. Place batter in piping bag once you can make a figure eight with your batter.
On a lined baking tray, pipe out 1 by 1 inch circles with batter evenly spread out. Slam baking tray a few times on counter top to make sure that the air bubbles come out. Let sit for 1 hour. Bake at 300 degrees for 17 minutes. Let cool.
Once cookies are cool, place a dollop of your filling in center. Gently place another cookie on top. Stop pushing once filling is touching sides.

Notes

You want to spend time tapping your baking tray against your counter top because that’s what gives the cookies feet.

Yield-50 cookies, 25 macarons