Place eggs and sugar into the bowl of a stand mixer. Beat egg whites and sugar on low speed for 1 -2 minutes. Increase speed to 6 for 2 minutes. Increase speed to 8 for 5-6 minutes until meringue is glossy and has stiff peaks.
Combine almond flour and powdered sugar in a bowl and whisk together. Sift if needed. I use fine almond flour and whisking is all that is needed.
Pour the flour sugar mixture into the bowl with the meringue and fold it together. Careful not to over mix.
Add food coloring. I suggest adding about ⅛ tsp of gel coloring. Mix several more times. You should be able to make figure 8s with the mixture when it’s ready. Again, don’t overmix.
Heat oven to 280°F.
Add mixture to a piping bag with a Wilson 10 or 12 top. Pipe 1-1 1/2 inch circles onto a silicon mat or parchment paper.
Pop any air bubble by slamming the sheets down on to the counter several times. Then pop remaining air bubbles that are on top with a toothpick.
Allow the macarons to sit at room temp for 20-40 minutes. You should be able to touch the edges and if the edges are sticky but not wet, you can place them in the oven. If the edges are still wet You will need to allow them to sit a little longer.
**ovens can vary. I can bake mine at 280°F for 15-18 minutes, but it’s best to rotate the pan every few minutes.
**humidity plays a huge part in this. One day you can rest them for 20 minutes and one day you may need to rest them for an hour. A dry climate may not need any testing time. **
Baking Instructions: Bake in the oven for 5 minutes, then turn the pan around and bake for another 5 minutes, and then turn for last 5 - 8 minutes.
Remove from oven and check to see if they pull up easily. They should pop off the silicon or parchment without sticking. If they still stick, allow them to bake another 2 minutes, carefully keeping an eye on them.
Remove the macarons from the oven and allow them to cool. Add your favorite filling (I used a while chocolate ganache for these) and then store in the refrigerator for 24 hours before serving. Macarons have “feet” on the edges of the cookies and these will bloom over time. You can serve them immediately, or you can allow them to bloom. Big feet or little feet, these macarons are delicious!
For the white chocolate ganache, mix 160g of white chocolate with 60 g of heated heavy cream. Mix until the chocolate is melted and the ganache is creamy.
Refrigerate the ganache for 30 minutes before adding it to a piping bag and piping the ganache onto the Macarons. OPTIONAL: Add a little melted chocolate to the tops of the macarons and add sprinkles.
