for the dry ingredients:
- 260 g almond flour
- 450 g powdered sugar
for the wet ingredients:
- 230 g room temperature egg whites
- 120 g granulated sugar
- 1/2 tsp meringue powder
- 1/2 tsp cream of tartar
- 1/2 tsp kosher salt
- 1/4 tsp nielsen massey rose water
- 2 drops fuschia gel food coloring
- Sift the almond flour and powdered sugar into a mixing bowl. Whisk through a sifter until combined and set aside.
- Pour the egg whites into the bowl of a stand mixer fitted with a whip attachment. Whip on high until they are frothy and white.
- Reduce the speed of your mixer and add the granulated sugar, meringue powder, cream of tartar, and salt. Bring the mixer back to high and whip the meringue until it holds stiff peaks.
- Reduce the speed once more and add the rose water and food coloring. Mix for a moment more, then remove the bowl of meringue from the mixer.
- Using a fairly rigid spatula, begin folding the almond flour mixture into the meringue, one third at a time. With every other fold or so, gently smear the batter against the side of the bowl. You want to slightly deflate the meringue in order to achieve that smooth and shiny macaron shell. (Don't forget to scrape the bottom and the sides of the bowl!)
- Continue to mix until the batter is adequately combined and falls from the spatula with ease. The batter will be shiny and will be done with the wake left behind your spatula when you drag it through the batter should be slightly darker than the surrounding mix.
- Using a 21" pastry bag and an Ateco 804 tip, pipe 1.5" circles of the batter onto a parchment lined sheet tray. Leave the tray out for about 30 minutes, allowing the batter to form a skin.
- Bake at 280 degrees for 28 minutes.
- Remove from oven and allow the cookies to cool completely.
- Pair the shells up making sure the two side match closely, and fill with your favorite buttercream, curd, or ganache. Happy mac making!
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