The Macaron and I Part 2

Recipe

3 egg whites ROOM TEMP (or 6T of egg whites if you are using ones from a box)
2/3 cup ground almonds - the finest (and by that I mean most pulverized you can find)
1 cup confectioners sugar
1/2 cup superfine sugar (although you can reduce this to 1/4 cup if you prefer a less sweeter macaron)

2-3 drops of what ever extract you desire (i used lemon and vanilla)
Food coloring (as desired)

butter/spray and confectioners sugar for baking sheet or parchment paper

*Make sure all utensils and bowls are very clean and well dried.


Preheat the oven to 300 degrees F
Spray baking sheet with cooking spray (not olive oil flavored) or rub with room temp butter and dust with confectioners sugar or line baking sheet with parchment paper

Sift ground almonds and confectioners sugar

Whip the eggs until it begins to form soft peaks.
Gradually add the superfine sugar and continue whipping until stiff peaks form.
Egg whites should be shiny once you're done. You have just made a meringue!

Fold in the sifted almond and confectioners sugar.

Add flavoring and food coloring, still folding.

Fill your pastry bags with the meringue. (I used ziploc freezer bags that I snipped at one of the ends)

pipe the meringue into desired forms. I've seen them in long shell like shapes, hearts, squares etc.
But I like the classic circle medallion shape. Simply piping evenly straight down and then quickly release, forming a very soft "kiss" shape.

Allow to rest 10-20 minutes. When your touch the surface it should have a firm shell that does not stick to your finger.

Pop in the oven for 12-15 min.

Cool. Fill (I used lemon curd I made from all the egg yolks). Sandwich. Enjoy.