|
Line two large baking sheets with parchment paper. Put a
master template under the parchment paper or draw about 12
1 1/2-inch circles in rows on the paper, about 1 inch apart.
Process powdered sugar and almond flour in a food processor
until finely ground. Sift the mixture through a sieve. If there are
more than 2 tablespoons of large chunks left in the sieve, grind
them and sift again. Set the mixture aside.
In the bowl of a stand mixer fitter with a whisk attachment,
beat egg whites at medium speed until frothy. Reduce the
speed to low and gradually add the granulated sugar, 1
tablespoon at a time. Increase the speed to high and beat until
very stiff peaks form, about 5 minutes.
|
|
Sift the almond flour mixture over the egg whites. Using a
rubber spatula, gently fold the almond flour mixture into the
egg whites until the ingredients are just combined. Add a drop
or two of food coloring to tint the batter. Continue to fold the
mixture until it has loosened and falls in a ribbon from the
spatula.
Fit a pastry bag with a 1/2-inch round tip and fill the bag with
the batter. Using the template as a guide, pipe circles onto the
parchment papers.
Tap the bottom of each sheet on the work surface to release
trapped air bubbles. Let the cookies stand at room
temperature for at least 30 minutes. This allows the cookies to
develop their crusts.
|
|
Preheat oven to 325F. Bake the macarons for 10 to 12
minutes, until set but not browned.
Transfer the baking sheets to wire racks and let the macarons
to cool completely on the pans. Once cooled, gently lift half of
the cookies from the parchment paper and turn them upside
down.
Spoon or pipe a teaspoon of filling onto each of the upside-
down cookies. Top with the remaining cookies.
|
