Macarons

Step 1

Line 3 cookie sheets with parchment paper.

Step 2

Sift the almond flour and powdered sugar together.

Step 3

In a large bowl, whip the egg whites, sugar, and meringue powder to stiff peaks. Using a rubber spatula, fold the almond-sugar mixture into the meringue. Add the desired color to the batter. Mix until you achieve a soft enough consistency that you can make a figure 8 with the batter.

Step 4

Transfer to a piping bag fitted with a ½-inch plain pastry tip. Pipe 1 1/2 -inch circles onto the parchment paper. Allow the macarons to rest until they form a skin (time may vary according to the climate conditions of your kitchen), it may take up to 30-45 minutes. They should be dry to the touch.

Step 5

Preheat the oven to 310°F for 10-12 minutes. Remove from the oven and cool completely.

Step 6

Prepare the filling while the macarons are resting. In a microwave safe bowl, melt the white chocolate in 30 seconds increments.

Step 7

In a large bowl, beat the butter and sugar until light and fluffy. Add the melted chocolate, vanilla and salt. Beat until combined. Add the heavy cream and beat for 2-3 minutes until smooth and fluffy. Scrape de sides of the bowl as needed.

Step 8

Add the filling to a pastry bag fitted with a plain pastry tip. Pipe the filling onto a macaron and sandwich with another one. Repeat the process until completed.