For: 40 `shells
40 min
12 min
Ready in:
1 h 22 min


  1. Sift the almond flour and powdered sugar together.
  2. Add 2 egg whites and red food coloring. Mix well and set aside.
  3. Combine the remaining 2 egg whites and granulated sugar in your mixer bowl.
  4. Cook to 175°F over a hot water bath, continually stirring
  5. Transfer to mixer with a whisk, and whisk on high until fluffy.
  6. Turn down speed to medium until slightly warm.
  7. Fold the meringue into the almond flour mixture just until combined. Do not over mix.
  8. Pipe into 2" rounds on silpats or parchment paper.
  9. Tap sheet pans to flatten out the macarons
  10. If using sprinkles, sprinkle on shells before they start to dry
  11. Let rest until tops are dry enough to touch without sticking.
  12. Preheat oven to 325°F
  13. Bake approx. 12 min, or until tops don't slide when poked.


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