A detailed recipe for making delicate pink macaron shells from scratch, including instructions for whisking the meringue, macaronage, piping, and baking.
Sift the almond flour and powdered sugar through a fine-mesh sieve into a medium bowl.
In a separate bowl, whisk the egg whites until white foam starts to appear, then add in ⅓ of the granulated sugar. Gradually add in another ⅓ when the egg white becomes a little thicker, and continue adding the remaining sugar and whip until stiff peak. (Stiff peak test: flip over the bowl over your head, if it doesn’t move it’s ready!)
Fold all of the dry ingredients (almond flour + powdered sugar) into the meringue by hand. Continue to fold slowly until the batter falls off the spatula like a lava texture, and you can make a figure 8 while holding the spatula up without the batter breaking.
Pipe the macarons on a baking mat, let it sit at room temperature for 45min - 1hour (depending on humidity of your place the wait time might be shorter/longer) before baking. The macaron is ready to bake when you run your fingers by the shells and it doesn’t stick.
Bake at 300F for 16-18 mins. Allow macarons to cool completely before you remove from the baking mat.
