Ingredients

The following ingredients have 40 Servings
  • 275 grams finely ground almond flour (blanched)
  • 250 grams powdered sugar (try this monkfruit 1:1 powdered sugar)
  • 210 grams egg whites (from about 6-8 eggs)
  • 210 grams granulated or superfine sugar
  • pinch of cream of tartar
  • food coloring (optional)

Instruction

  • Prepare baking sheets with silicon baking mats or line with parchment paper.
  • Put the almond flour and powdered sugar into a food processor and pulse until combined.
  • Sift the mixture 2 times.
  • Whisk the egg whites in a stand mixer on medium low speed until foamy.
  • Add cream of tartar and whisk again on medium speed until soft peaks form.
  • Reduce speed to medium low and add the sugar.
  • After about 15 seconds, increase the speed to high and whisk until really stiff peaks form.
  • Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold.
  • Repeat until the mixture is combined and ribbons down from the spatula.
  • Put the batter in a pastry bag with a ½ inch plain round tip.
  • Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart.
  • Tap the sheets on a surface twice.
  • Preheat oven to 300F.
  • Let the macarons sit at room temperature until dry to touch, about 1 hour.
  • Bake 1 sheet at a time for 18 minutes, rotating halfway through.
  • Let macarons cool on the sheets then remove and sandwich with filling of your choice.