Ingredients
Equipment
Method
- Line two large sheet pans with Silpat mats (or parchment paper if you don’t have silpats).
- Fit a piping bag with a small round tip (I like a Wilton #10).
- Set a heatproof bowl over a small saucepan of simmering water– make sure the bowl isn’t touching the water.
- Add the egg whites and granulated sugar to the bowl. Whisk constantly until the sugar has fully dissolved– about 3-4 minutes.
- Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
- Sift the confectioner’s sugar and almond flour into the beaten egg whites. Fold gently to incorporate the dry ingredients.
- When half of the dry ingredients are incorporated, add food coloring if using. Continue folding until smooth.
- Deflate the meringue by smashing it against the sides of the bowl and folding back together. Test for the 'figure 8 stage'.
- Transfer the mixture to the piping bag and pipe 1.5” circles about 2” apart on the Silpat lined baking sheet.
- Drop the tray from 6” height to release air bubbles. Let rest 20-25 minutes until a skin forms.
- Preheat the oven to 325F. Bake one tray at a time for 14-16 minutes, rotating halfway through.
- Allow the macarons to cool on the tray. Once cooled, fill and age them.
- For the filling, combine cream cheese, confectioner’s sugar, and vanilla extract in a bowl. Transfer to a piping bag.
- Pipe a ring of cream cheese icing on one shell, fill with strawberry jam, and top with another shell. Repeat.
- Optional: Place macarons in an airtight container in the fridge to rest overnight. Bring to room temperature before serving.
Notes
Ensure the oven is at the correct temperature using a thermometer. Store macarons in an airtight container in the fridge for up to three days.