Line two baking sheets with parchment paper or silicone baking mats. You can also use macaron templates or draw circles on the parchment paper as a guide for uniform macarons.
2. Sift Dry Ingredients
In a bowl, sift together almond flour and powdered sugar to ensure there are no lumps. Set aside.
3. Whip Egg Whites
In a separate, clean, and dry bowl, beat the egg whites until they are foamy. Gradually add granulated sugar while continuing to beat. Beat until stiff peaks form, and the meringue is glossy.
4. Fold Dry Ingredients
Gently fold the sifted dry ingredients into the egg whites using a spatula. Be careful not to deflate the meringue. Add a few drops of green gel food coloring if you want to tint the shells.
5. Check for Proper Consistency
The batter should have a thick, lava-like consistency. It should slowly fall off the spatula in a ribbon-like manner.
6. Pipe the Macarons
Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small, uniform circles onto the prepared baking sheets, following your drawn circles or templates.
7. Tap and Rest
Tap the baking sheets firmly on the counter to remove air bubbles. Allow the piped macarons to rest at room temperature for 15-30 minutes until they develop a skin. This helps them form "feet" when baked.
8. Preheat and Bake
Preheat your oven to 300°F (150°C).
Bake the macarons for 15-18 minutes, rotating the pans halfway through the baking time. They should have firm shells but remain soft inside.
9. Cool and Fill
Allow the macarons to cool completely on the baking sheets before attempting to remove them. Once cooled, carefully peel them off the parchment paper.
10. Make the Filling and Assemble
Prepare the filling by beating the room temperature butter until creamy. Gradually add the powdered sugar and flavoring of your choice (e.g., vanilla extract or fruit puree). Mix until well combined.
Pair the macaron shells of similar size and sandwich them together with a small amount of filling.
