Ingredients

• Almond flour - 1 cup
• Powdered sugar - 1 ¾ cups
• Egg whites - 3 large
• Granulated sugar - ¼ cup
• Food coloring - a few drops (as desired)
• Butter - ½ cup
• Vanilla extract - 1 teaspoon
• Heavy cream - 2 tablespoons

Instructions

1. 1.

   Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper.

2. 2.

   Sift together the almond flour and powdered sugar to remove any lumps.

3. 3.

   In a separate bowl, beat the egg whites until they form soft peaks.

4. 4.

   Gradually add the granulated sugar to the egg whites, beating until stiff peaks form.

5. 5.

   Fold in the almond flour mixture into the egg whites gently. Add food coloring if desired.

6. 6.

   Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheet.

7. 7.

   Tap the baking sheet on a flat surface a few times to release any air bubbles.

8. 8.

   Let the macarons sit at room temperature for 30 minutes to form a skin.

9. 9.

   Bake for 15-18 minutes, until the macarons are firm and can be easily lifted from the parchment paper.

10. 10.

    For the filling, beat the butter until creamy. Add vanilla extract and heavy cream, mix until smooth.

11. 11.

    Once the macarons have cooled, sandwich them with the filling.

12. 12.

    Refrigerate for at least 24 hours before serving to allow the flavors to meld.

Nutritional Facts