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MACARONS
Ingredients
3 egg whites
1 1/2 cups of almond walnut flour
1 cup of powdered sugar
1/2 cup of granulated sugar
1 teaspoon of pure vanilla extract
Instructions
Preheat oven to 300 degrees. Prepare two baking trays with parchment paper.
Sift the icing sugar and the flour mixture into a bowl.
In the bowl of a stand mixer or a hand mixer with a whisk attachment beat the egg whites until soft peaks are formed. (Falls off the whisk attachment in a slow-motion and takes about 10 seconds to dissolve back into the mixture.) Slowly pour in the granulated sugar. At this point, you can add vanilla extract and food coloring if you would like.
Mix on high until stiff peaks are formed. (When you take off the whisk attachment the egg whites will stand on top without falling.)
Next, carefully mix in a third of your icing sugar/flour mixture. These next few steps are important so make sure to do this very gently.
Add in the rest of the icing sugar/flour mixture and slowly fold it into the egg white mixture.
As soon as it is all incorporated STOP mixing the batter.
Dollop a small amount in each corner on the baking pan, and stick the parchment paper down onto these blobs. This will ensure that when your piping the macarons on the baking sheet the parchment paper won't move.
Pour into a pastry bag and make 1 1/2 inch disks on the parchment paper.
When finished piping the macarons let dit for at least an hour at room temperature. After an hour if you gently rest your finger on one of the macarons there will be a thin skin that will have formed. This will create the feet on the macaron when it bakes.
Put trays in the oven preheated to 300 degrees for 12-15 minutes.
Let cool on trays for 15 minutes. Then remove from trays onto a baking rack to cool completely.
Next, add a layer of your favorite filling or frosting on half of the macarons. (I used a strawberry frosting.)
Take the second half of your macarons and place them on top of your filled macarons.
Enjoy!