BEST ALMOND FLOUR FOR MACARONS RECIPES

Steps:

• Whisk together your egg whites and sugar until stiff, add colour if desired and whisk through. Egg whites should be stiff enough that you can turn your bowl upside down and it will not spill out of the bowl.
• Gently fold in your icing sugar and white chocolate.
• Once it is just combined continue to fold some more until some mixture dropped into the bowl very slowly melds down into the rest of the mixture. You do not want a runny mixture or your macarons will be flat. See the video for a visual example of what you are looking for.
• Pour the mixture into a piping bag or ziploc bag with the corner cut off and pipe circles onto non-stick baking paper.
• Bake at 150C (302 degrees Fahrenheit) for approximately 20 minutes. I like to bake on the top shelf for 15 and then move down for the last 5 - 10 as needed. Leave to cool on the paper and then carefully peel off.
• Pair similarly sized macrons and fill with ganache.
• For the ganache: Place chocolate in a bowl. Bring the cream to the boil and pour over the chocolate. Wait approximately 3 minutes for the chocolate to melt and then stir until smooth. Place in a ziplock bag in the fridge until firm enough to pipe - it thickens as it cools.

Steps:

• Preheat oven to 300°. Lightly grease two baking sheets with cooking spray and line with parchment. Make macarons: 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 and transfer batter into bag. 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.