Macarons

Shout out to my dear friend Carey for helping me out with this one!!! 

Ingredients: 

*** It was recommended that the egg whites are separated three days prior to use*** 
*** Set out all ingredients ahead of time so they are at room temperature ***

2/3 cup of ground almonds 

(I used sliced almonds then used a food processor to ground) 

Finished 2/3 Cup Ground Almonds

1 1/2 Cups Powdered Sugar

3 Large Egg Whites 

(Keep the yolks for filling recipes!)

5 Tablespoons of Granulated Sugar 

1 teaspoon of Vanilla Extract

Preparation:

Position two racks in the lower section of the oven. 

Preheat to 280 degrees. 

The recipe I followed suggested drawing 1" circles on the back of parchment paper as a guide for your cookies.  I found this not to be very useful - but go ahead, give it a shot! 

I ended up cutting my paper to fit securely within my baking sheets.  

Grind powdered sugar and ground almonds together. 

Sift the mixture twice through a mesh sieve. 

Beat egg whites on medium-high until the eggs are frothy. 

  

 Gradually add granulated sugar until fully incorporated.

Continue to beat until glossy and stiff peaks form.

Gently stir in Vanilla. 

Add almond and sugar mixture slowly by folding into the meringue. 

Continue folding until the batter slowly drips into the bowl. 

Do not make the batter too runny. 

Using a pastry bag or a gallon Ziploc bad (seen here) pipe out 1" rounds. 

Rap the baking sheet firmly on the counter 2-5 times to remove all air bubbles. 

Place the uncovered sheets in a dry area to sit for approximately 15-20 minutes until a very smooth film/crust has formed (if you poke with your finger, no batter will stick). 

Place the sheets in the over for 2 minutes - one sheet on the bottom rack and one on the top.

After 2 minutes, open the over to let out any excess humidity. 

Continue baking for 5 more minutes, then swap the top and bottom sheets. 

Continue cooking for 8-10 minutes until the shells are just hard. 

Do not overbake (tops become brown). 

Remove from oven and let cool on wire rack for approximately 15 minutes. 

Fill with your favorite butter-cream or filling!