Macarons!

Some tips:

-Be slow and steady. Remember to slowly and gently fold the almond flour mixture into your whipped egg whites with a rubber spatula.

-Give it time. Before baking, you want the piped batter to sit out for 45 minutes. This may seem like a long time, but it's worth it!

During my visit to a village bakery I ate really good macarons but, they were very expensive. So I decided to find a recipe to make my own with my family! Me and my family had lots of fun making them! I found this recipe online. It includes a video too. The site has the nutritional info if you need it : https://www.delish.com/cooking/recipe-ideas/a25324082/how-to-make-macarons/

Another tip: Cold eggs are easier to separate, while room temperature ones are easier to whip. So we recommend separating your eggs when you first take them out and then letting them come to room temperature before beating the egg whites.

• Cooking spray
• 1 3/4 c. (226 g.) powdered sugar, spooned and leveled
• 1 c. (98 g.) super-fine almond flour, spooned and leveled
• 3 large egg whites, at room temperature
• 1/4 tsp. cream of tartar
• Kosher salt
• 1/4 c. (40 g.) superfine sugar
• 8 drops pink food coloring 

• 1/2 c.  (1 stick) unsalted butter, room temperature
• 3/4 c. powdered sugar, spooned and leveled
• 1 tsp. pure vanilla extract

Preheat your oven to 300°. Lightly grease two baking sheets with cooking spray and line with parchment.

Set a fine-mesh sieve over a large bowl and sift 1 ¾ cup powdered sugar with almond flour. Use a rubber spatula to help push larger pieces through. Keep pressing until less than 2 tablespoons of solids remain. Discard solids.

In a mixer, beat egg whites, cream of tartar, and a pinch of salt until frothy. Increase speed to medium-high and slowly add superfine sugar. Continue to beat on medium-high until egg whites are stiff and glossy, about 2 to 3 minutes.

Beat in food coloring until combined, about 30 seconds more. Fold dry ingredients into beaten egg whites with a spatula until it flows like thick lava, about 2 minutes. 

Fit a pastry bag with a a 1/4-inch round tip (or do it by hand by cutting off one corner). Dab some remaining batter in bowl onto the corners of two baking sheets and line sheets with parchment. Pipe batter into 1-inch circles, spacing each circle about 1 inch apart. Tap baking sheet against counter a few times to release any air bubbles. Let piped batter to sit out for 45 minutes before baking.

Bake one sheet at a time, rotating halfway through, until risen and just set, 13 to 14.

Let cool 10 to 15 minutes before gently peeling parchment away to transfer to a rack to cool completely. 

Using a mixer, beat butter with remaining ¾ cup powdered sugar and vanilla until fluffy and smooth. Pipe or spread filling on flat sides of half of cookies; top with remaining half. 

Wrap in plastic and refrigerate until ready to serve.