This document provides a 10-step recipe for making macarons with detailed instructions. It involves mixing almond flour and powdered sugar, beating egg whites into a meringue, folding the dry ingredients into the wet to form a batter, piping circles onto a baking sheet, and baking. Various fillings are also described such as raspberry, white chocolate mint, blueberry cheesecake, lavender honey, and pineapple.

1. How To: Make Macarons
Step by Step Instructions

2. Ingredients
⦿ 1 ¾ cups confectioners’ sugar
⦿ 1 cup almond flour
⦿ 3 large eggs whites, at room temp.
⦿ ¼ cup superfine sugar
⦿ 2 to 3 drops gel food coloring
⦿ ½ teaspoon vanilla, almond or mint extract

3. Step 1
⦿ Preheat the oven to 350 degrees F using the
convection setting.
⦿ Line 3 baking sheets with parchment paper.

4. Step 2
⦿ Measure the confectioners' sugar and
almond flour by spooning them into
measuring cups and leveling with a knife.
Transfer to a bowl; whisk to combine.

5. Step 3
⦿ Sift the sugar-almond flour mixture, a little at a
time, through a fine-mesh sieve into a large
bowl, pressing with a rubber spatula to pass
through as much as possible.
⦿ It will take a while, and up to 2 tablespoons of
coarse almond flour may be left; just toss it.

6. Step 4
⦿ Beat the egg whites, cream of tartar and salt
with a mixer on medium speed until frothy.
⦿ Add food coloring and almond extract to
bowl as well

7. Step 5
⦿ Increase the speed to medium high;
gradually add the superfine sugar and beat
until stiff and shiny, about 5 more minutes.

8. Step 6
⦿ Transfer the beaten egg whites to the bowl
with the almond flour mixture.

9. Step 7
⦿ Draw a rubber spatula halfway through the
mixture and fold until incorporated, giving
the bowl a quarter turn with each fold

10. Step 8
⦿ Transfer the batter to a pastry bag fitted with a
1/4-inch round tip. Holding the bag vertically
and close to the baking sheet, pipe 1 1/4-inch
circles (24 per sheet).
⦿ Firmly tap the baking sheets twice against the
counter to release any air bubbles.
⦿ Let cookies sit for about 20 minutes until all air
bubbles disappear.

11. Step 9
⦿ Bake the first batch until the cookies are
shiny and rise 1/8 inch to form a "foot," about
20 minutes. Transfer to a rack to cool
completely.

12. Step 10
⦿ Peel the cookies off the mats and sandwich
with a thin layer of filling

13. Almond-Raspberry Filling
⦿ Tint the batter with 2 drops neon pink gel
food coloring; flavor with almond extract. Fill
with seedless raspberry jam (you'll need
about 3/4 cup).

14. Mint-White Chocolate Filling
⦿ Tint the batter with 2 drops mint green gel food
coloring; flavor with mint extract.
⦿ For the filling, microwave 3 ounces chopped
white chocolate, 2 tablespoons heavy cream
and 1 tablespoon butter in 30-second intervals,
stirring, until smooth.
⦿ Stir in 1/4 teaspoon mint extract and 1 drop
mint green gel food coloring.

15. Blueberry Cheesecake Filling
⦿ Tint the batter with 3 drops royal blue gel
food coloring; flavor with vanilla extract. For
the filling, mix 4 ounces softened cream
cheese and 3 tablespoons blueberry jam.

16. Lavender-Honey Filling
⦿ Tint the batter with 2 drops violet gel food
coloring; flavor with almond or vanilla
extract. For the filling, mix 3/4 cup
mascarpone cheese, 2 tablespoons honey
and 1 teaspoon ground dried lavender.

17. Pineapple Filling
⦿ Tint the batter with 2 drops lemon yellow gel
food coloring; flavor with vanilla extract. For
the filling, press 3/4 cup pineapple jam
through a sieve, discarding any large pieces.