Macarons French Meringue

5 egg whites

1 t vinegar or lemon juice

195 g almond flour

195 g powdered sugar

2 T or so ground freeze-dried fruit, cocoa, or coffee (optional)

135 g sugar

3/8 t cream of tartar

gel color

1/4 t extract (optional)

Place whites in a bowl, cover with plastic wrap, and poke holes.

Let sit in the fridge 24 hours.

Bring to room temperature and measure out 150 g.

Wipe trays, mixing bowl, whisk, and two silicone spatulas with vinegar.

Measure out all other ingredients.

Prepare 3-4 baking sheets with silpats or macaron trays.

Set up piping bag with 1/2 inch round tip.

Whisk together powdered sugar, almond flour, and optional dry ingredients.

Sift dry ingredients three times and discard clumps.

Separately, beat egg whites on low speed 2-3 mins or until foamy.

Add cream of tartar.

Once beater starts leaving tracks in whites, start adding sugar.

Add sugar in 3-4 batches, letting each batch dissolve before the next.

Increase to medium speed.

Beat 3-4 mins or until sugar is fully incorporated.

Stiff peaks should not have formed yet.

Add color & extract if using.

Continue to beat on high 1-2 mins or until stiff, pointed peaks form.

Sprinkle a third of the dry ingredients into meringue.

With a silicone spatula, fold and cut until batter is fairly uniform.

Add the next third of the dry ingredients and continue folding.

Add remaining dry ingredients and continue folding until "lava stage."

Batter should be smooth and edges glossy when finished.

Batter ribbons should form a figure 8 without breaking.

They should also disappear in 20-30 secs.

Pipe 24 1-inch rounds onto each tray.

Piping tip should be perpendicular and very close to silicone mat.

Bang trays on countertop 2-3 times to release air.

Preheat oven to 320.

Let macarons sit 30-120 mins or until tops are dry and smooth.

This process can be sped up with a fan on a low setting or dehydrator.

Bake trays one at a time for 12-14 mins.

Prepare buttercream, ganache, or curd of your choosing.

(I prefer curd or curd buttercream, which adds acidity and uses yolks.)

Once cookies are completely cooled, fill generously.

Store in an airtight container in the refrigerator.

Cookies mature and are better (chewier and less hollow) after a day.

They are best if eaten within four days.

indulgewithmimi

Notes:

Weak meringue, undermixed, or high oven temperature = cracks on top

Oily, old, or wet ingredients = blotchy or crinkled macarons

Unsieved flour & sugar = lumpy tops

Not sitting long enough before baking = no feet