Method

French Meringue Method

Prep

• Sift dry ingredients into a mixing bowl
  • Whisk together
• Line sheets with silicon baking mats or parchment paper
  • Place templates under if using

Make the batter

• Using a stand mixer with the whisk attachment
  • Whip egg whites until frothy
  • Sprinkle in sugar a few tbsp at a time
  • Beat until thick and glossy with stiff-ish peaks
  • Whisk in vanilla and food coloring if using
• Add the dry ingredients to the meringue
• Macaronage: Fold and smash with a spatula or bowl scraper until you can form a ribbon or figure 8 with the batter. It should flow like lava

Pipe the cookies

• Transfer batter to a piping bag with an ³⁄₈″ round tip (Ateco #804)
• Pipe out cookies onto a sheet, pointing straight down and pulling away, trying to avoid piping big air bubbles
• Tap the sheet to bring up any big air bubbles
• Fix any visible bubbles by poking and swirling with a toothpick
• Leave out until a dry shell forms on top (1–2 hours)

Bake

• Bake at 350°F for 12–13 minutes
• Place a baking sheet above the macarons to shield them from browning
• Let cool completely on the sheet

Final Assembly

• Match up 2 cookies of close size (use ugly ones for the bottoms)
• Add filling to one side and squish together
• Refrigerate (these are better the next day)

Freeze for long term storage

• Let the macarons mature in the fridge for 12–24 hours
• Transfer into a freezer bag in a single layer