Ingredients
Equipment
Method
Instructions
- Before you start, make sure everything is oil-free. Take a napkin with a little vinegar or lemon juice and wipe down your bowl, whisk, spatula, and anything else that might touch the meringue. If oil gets into the mix, the meringue won’t whip properly.
- Sift the almond flour and powdered sugar together and set aside. You can grind them in a food processor and sift if needed, but it’s not required.
- Place the egg whites and sugar into a heat-safe bowl. Set the bowl over a pot of simmering water and gently warm the mixture until the sugar dissolves, stirring constantly. Do not cook the egg whites.
- Add the cream of tartar and whip until firm peaks form. If firm peaks don’t form, add an additional ⅛ tsp of cream of tartar and continue whipping. Add the extract and food coloring at this stage, making sure no oil is introduced.
- Fold the dry ingredients into the meringue until the batter flows smoothly and settles back into itself. Use the figure-8 test to check consistency. The batter should be thick like lava but still flowy.
- Pipe the batter onto a silicone mat or parchment paper. Tap the trays to release air bubbles or pop them with a toothpick.
- Let the shells rest for 90 minutes to 2 hours, depending on humidity, until dry and matte.
- Bake at 300°F, or 325°F (convection), for 14 minutes. Avoid placing trays directly in front of the oven fan. Shells should be set with feet and smooth tops.
Chocolate Ganache Frosting
- Heat the cream, pour it over the chocolate in a heat-safe bowl, and stir until smooth. Chill until pipe-able.
Pipe and Fill
- Once the shells are completely cool, match them up by size.Pipe a small amount of ganache onto the flat side of one shell, keeping it slightly away from the edges. Top with a second shell and gently press until the filling spreads to the edges.Repeat with remaining shells.
- Filled macarons are best after resting in the fridge for 24 hours. Bring to room temperature before serving.