1 ¾ cups powdered sugar

1 cup of almond flour

1 tsp salt

3 egg whites (at room temperature)

¼ cup granulated sugar

½ tsp vanilla

2 drops of pink gel food coloring (okay…we didn’t have that so we used red, they came out a little pinkish/salmon)

1. In a food processor combine the powdered sugar, almond flour and ½ tsp of the salt on low speed. You want this to be extra fine.
2. Sift the mixture through a fine sieve into a large bowl.
3. In your stand mixer, beat the eggs whites and the remaining salt until soft peaks form.
4. Gradually add the granulated sugar, mixing until it is incorporated.
5. Turn the speed up to medium high and beat until stiff peaks form
6. Add the vanilla
7. Beat until incorporated.
8. Add the food coloring and mix just until it is combined.
9. Take the bowl off the mixer.
10. Add 1/3 of the sifted flour mixture at a time carefully folding this in.
11. Continue to carefully fold until the you can make a figure 8 in the batter by dripping the mixture from the spatula, without it breaking.
12. Put the mixture in a piping bag with a round tip.
13. We have a silpat cover with circles for macarons, but if you don’t, use parchment on your sheet pan. You can use a small dollop of the mixture in each corner under the paper to hold it down.
14. Pipe out 1 ½ inch circles (from straight above). Space them an inch apart.
15. When the sheet is piped, tap the baking sheet on a flat surface 5 times. This releases any air bubbles in the mixture.
16. Now let them sit for a half hour to an hour. They should feel dry to the touch.
17. Preheat the oven to 300 degrees Fahrenheit
18. Bake the macarons for 17 minutes. The feet (that little part at the base) will be well-risen and the macarons will not stick to the paper.
19. Transfer to a wire rack to cool