Macarons

Instructions

1. Sift almond flour and powdered sugar together into a bowl. Repeat the sifting process to ensure there are no lumps.
2. In a separate bowl, beat egg whites until foamy. Add cream of tartar and continue to beat until soft peaks form.
3. Gradually add granulated sugar to the egg whites while beating. Continue to beat until stiff peaks form and the mixture is glossy.
4. Add vanilla extract and food coloring (if using) to the meringue and mix until just combined.
5. Gently fold the sifted almond flour and powdered sugar into the meringue in three additions, using a spatula. Be careful not to overmix; the batter should flow like lava.
6. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles (about 3cm in diameter) onto a baking sheet lined with parchment paper.
7. Tap the baking sheet on the counter a few times to release air bubbles. Let the macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.
8. Preheat the oven to 150°C (300°F). Bake the macarons for 15-18 minutes, rotating the tray halfway through. They are done when they easily lift off the parchment paper.
9. For the ganache filling, heat heavy cream in a small saucepan until it starts to simmer. Pour over the chopped chocolate and let sit for a minute, then stir until smooth.
10. Let the ganache cool until it thickens. Pair the macaron shells by size and pipe or spread the ganache onto the flat side of one shell, then sandwich with another.