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70 grams of egg whites (around 2 eggs) room temperature, aged
35 grams of granulated sugar
115 grams of powder sugar
60 grams almond flour
Food coloring optional
Stick your cookie sheet in the fridge.
Sift all dry ingredients. I know it is tedious and annoying, but this part is very important.
Whisk egg whites on high speed. This can be done by a hand mixer, electric mixer, or by hand whisking (it will take a lot of work to whisk by hand but it is possible. I have done it a few times). As the egg whites get frothy, add the granulated sugar and food coloring by thirds. Whisk until egg whites have firmed and can form peaks.
Add powdered sugar and almond flour by thirds in the egg white mixture. Make sure to use the folding technique when you mix the almond flour and powdered sugar with the egg white mixture. A video of the folding technique will be at the end of this post.
Pipe the batter into a piping bag and apply small circles on your parchment paper/cookie sheet. Then, pop the cookie sheet to get rid of the air bubbles in the macarons. Let the macarons rest in a cool area for 20-30 minutes.
Preheat oven to 350.
Stick the macarons in the oven for about 15-20 minutes in the oven.
After taking the macaron shells out of the oven and cooling, put ganache on a macaron shell and sandwich them!