Directions

• Step 1

  In a food processor, combine the powdered sugar and almond flour. Process until well combined and fine in texture. Sieve the mixture into a bowl and set aside.
• Step 2

  In a separate bowl, beat the egg whites using an electric mixer until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
• Step 3

  Gently fold the almond flour mixture into the beaten egg whites, using a spatula, until the batter is smooth and slightly runny. Add food coloring if desired and fold until evenly colored.
• Step 4

  Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds onto a baking sheet lined with parchment paper, leaving space between each macaron shell.
• Step 5

  Tap the baking sheet on the counter a few times to release any air bubbles. Let the macaron shells sit at room temperature for about 30 minutes to form a thin, dry crust.
• Step 6

  Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes until they are set and easily lift off the parchment paper. Let them cool completely on a wire rack.
• Step 7

  Match similar-sized shells and fill them with your desired filling. Gently press the shells together to create a sandwich.
• Step 8

  Refrigerate the filled macarons for at least 24 hours before serving to allow the flavors to meld and the texture to soften.