Macarons

Recipe for French Macarons (adapted from Martha Stewart)

• 3/4 cup almond flour
• 1 cup of confectioners sugar
• 2 large egg whites (make sure they are room temperature)
• 1/4 cup sugar
• 1/2 tsp vanilla (or whatever flavor you choose)
• Pinch of cream of tartar

1. Place confectioners sugar and almond flour in a food processor (best results) or just sift it really well so it's very fine.
2. Meanwhile, place egg whites in a bowl and mix adding a pinch of cream of tartar at this time. The mixture should look foamy.
3. Then add regular sugar. Wait until it forms soft stuff peaks (may take 5 -8 minutes) and add in extract when it is nearly stiff.
4. Fold almond mixture into meringue mixture until it forms a consistency that is shiny, thick and ribbonlike but also falls off spoon slowly but not runny.  If you want to add food coloring, do so now as you are folding.
5. Pour the batter into a pastry bag with a round tip and pipe 26 small circles onto baking sheets lined with parchment paper or a silicon mat .
6. Tap the sheets onto a hard surface to remove air bubbles. This is extremely important!  Let it stand for 30 minutes at least (this will form the top shell surface and ensure the shells do not break or crack as they bake).
7. Then place in the oven at 300 F (use an over thermometer if you can because this is the part that caused my macs to fail a lot. Some say 325F but mine must be at 300F after much trial and error. You will find what works best for you.  You may have to test this too because ovens can be calibrated differently).
8. Bake for about ten to twelve minutes. Take out and take the macs off the cookie tray (but keep them on the parchment paper and place onto a wire rack) Cool and add filling!