PERFECT MACARONS RECIPES

Steps:

• Blend the ground almonds and icing sugar in a food processor until well combined. Set aside.
• Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.
• Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam.
• Spoon the macaroon mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macaroons, then set aside for 60 minutes (the macaroon shells are ready to go in the oven when they are no longer sticky to the touch).
• Meanwhile, preheat the oven to 160C/315F/Gas 2½.
• Bake the macaroons in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely.
• Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely.
• Use the filling to sandwich the macaroons together then chill in the fridge for 30 minutes.

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.