Macarons are a French pastry made with egg whites, powdered sugar, granulated sugar, almond meal, and food coloring. They have numerous flavor combinations like s’mores or lavender coconut. The macaron originated in Italy but was introduced to France by Queen Catherine De Medici around the 16th century. Macarons have now become popular in America and are available in many retail stores. Macaroons (mac-uh-roon) are similar to macarons (mac-ah-ron) except they are made with coconut.

  Macarons are difficult to make because everything has to be measured, mixed, and baked exactly. When it is humid outside, the macarons will not dry properly during the “resting” process. This is because the batter will draw in the moisture, and they will not bake correctly if they are not dried completely. Resting the macarons for about 30 minutes before baking is critical to make sure it forms a skin. It is recommended to rest the batter, wait 24 hours, and refrigerate them before eating. This helps the filling sink in and allows the cookie to become softer. Aged egg whites or room-temperature egg whites are also key to a successful macaron. According to Cooking by the Book, when you reduce the amount of water in the eggs and set them out for twenty-four hours before baking, it will meringue easier. Due to the tricky baking instructions involved, macarons can taste different depending on where and how they were made. Sophomore John Ogachi says, “I tried some macarons from the mall one day, and they tasted too sugary. The sugar overpowered any flavor it had.” It is critical to make sure the ingredients are measured correctly and let them dry thoroughly before putting them in the oven. John then compares the mall macarons to ones he had at a French bakery by saying, “I tried some from a French bakery, and they tasted more balanced. The ones from the bakery were chocolate, and I think that helped the flavor taste more balanced.” 

  Macarons are debatably the most difficult pastry to make, but it is all worth it to enjoy that French treat! Using food coloring in the cookie batter is a great way to make them fun. They make the perfect treat for any gathering. 

Ingredients- 

Cookie:

• 1 ¾ cups powdered sugar
• 1 cup almond flour, finely ground
• 1 teaspoon salt, divided
• 3 egg whites, at room temperature
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• 2 drops pink gel food coloring

Filling:

• 1 cup unsalted butter, at room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons heavy cream

Directions: 

1. In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form.
3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and can make a figure 8 while holding the spatula up.
5. Transfer the macaron batter into a piping bag fitted with a round tip.
6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
7. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
9. Let the macarons sit at room temperature for 30 minutes to 1 hour until dry to the touch
10. Preheat the oven to 300˚F 
11. Bake the macarons for 17 minutes until the feet are well-risen and the macarons do not stick to the parchment paper.
12. Transfer the macarons to a wire rack to cool completely before filling.
13. In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine until desired consistency is reached.
14. Transfer the buttercream to a piping bag fitted with a round tip.
15. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
16. Place in an airtight container for 24 hours to rest. Enjoy!