Makes around 20 sandwich cookies
1 cup powdered sugar
3/4 cup almond flour
2 egg whites
1/4 cup granulated sugar
a drop or two food coloring paste of your choice
1/2 cup filling of your choice
Line two large baking sheets with parchment paper. Draw about 12 1 1/2-inch circles in rows on the paper, about 1 inch apart. (This will act as your template)
Finely ground powdered sugar and almond flour in a food processor. Sift the mixture through a sieve. Set it aside.
Using a mixer with a whisk attachment, beat egg whites at medium speed until frothy. Reduce the speed to low and add the granulated sugar, 1 tablespoon at a time. Increase the speed to high and beat until very stiff peaks form, about 5 minutes.
Sift the almond flour mixture over the egg whites. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the ingredients are just combined.
Add a drop or two of food coloring to tint the batter. Continue to fold the mixture until it has loosened and falls in a ribbon from the spatula.
Fit a pastry bag with a 1/2-inch round tip and fill the bag with the batter. Using the template as a guide, pipe circles onto the parchment papers.
Tap the bottom of each sheet on the work surface to release trapped air bubbles. Let the cookies stand at room temperature for at least 30 minutes. This allows the cookies to develop their crusts.
Preheat oven to 325F. Bake the macarons for 10 to 12 minutes, until set but not browned.
Transfer the baking sheets to wire racks and let the macarons to cool completely on the pans. Once cooled, gently lift half of the cookies from the parchment paper and turn them upside down.
Spoon or pipe a teaspoon of filling onto each of the upside-down cookies. Top with the remaining cookies.
recipe taken from: http://ohsweetday.com