100 grams ground blanched almond flour
180 grams confectioners sugar
100 grams of “aged” egg whites at room temperature
1/4 teaspoon cream of tar tar
35 grams of superfine or castor white sugar
Separate eggs at least 23 hours before using, put in fridge and bring to room temp before using
Have 3 baking sheets lined with parchment. Make a template. Draw 20 1/2 inch circles, spacing them about 2 “ apart. Place the template under the parchment wo you can use it as a guide.
Place ground almonds or almond flour anc confectioners sugar in a food processor until finally ground (about 1-2 minutes). Sift to remove any lumps. Sift again.
In the bowl of your electric mixer, fitted with a whisk attachment (you can use a hand mixer) beat egg whites And cream of tar tar until foamy. Gradually add sugar and continue to beat until meringue just holds stiff peaks. When you slowly raise the mixer the merengue “beak” is straight up no drooping (do not over mix the merengue or it will break.
Then in three additions sift the almond flour mixture over the merengue. When folding cut through the merengue then up and over making sure to scrape the bottom and sides of the bowl. Once it is folded into the merengue, the batter will fall back into the bowl in a thick ribbon it is time to pipe the macarons.
Fill a pastry bag with a 1/2 inch tip, with about half the batter. Pipe 1-1/2 rounds onto the parchment paper.. Then gently tap the baking sheet on the counter to release any air bubbles
Let the macarons sit at room temp for 30-60 minutes until tops of the macarons are no longer tacky.
Meanwhile preheat oven to 325 with the oven racks on the top and bottom third of the oven. Bake cookies two sheets at a time for about 14-16 minutes. Rotating top to bottom and front to back about half way through. The macarons are done when you can just barely separate the macarons from the parchment paper. Let the macarons cool completely on baking sheet on cooling rack
To assemble the macarons take two cookies and sandwich them together with your filling. Popular choices are Swiss buttercream, lemon curd, chocolate ganache, jam or dulce de Lethe.
While you can serve the macarons the day they are made, these cookies really need to mature for a day or two in the refrigerator. Best served at room temperature
