Macaron Cookies

In a bowl of a stand mixer using a paddle attachment, combine Powdered Confectioners Sugar (4 3/4 cups) and Almond Flour (4 1/3 cups). Mix on low speed for 3 minutes.

Remove from the mixer and sift through a fine mesh tami. Discard any larger pieces of almond flour.

In a large bowl, rescale the contents so that it amounts to 1,015 grams.

With a rubber spatula, add Egg (3/4 cup) to the almond flour mixture. At this point, add any color or espresso powder depending on flavor. Color Guide: Red: 6 drops red, 3 drops burgundy Pink: 8 drops pink or 4 drops red Yellow: 10 drops yellow (check for brightness, maybe 1 drop orange) Orange: 8 drops orange or 7 drops yellow Coffee: 2 tbsp. espresso powder and 20 grams trablit Purple: 7 drops purple Chocolate: 20g cocoa powder, 100g 99% chocolate (1/2 added with 1st meringue, 2nd half folded with 2nd meringue).

Mix thoroughly until completely combined and wet. Set aside.

In a clean bowl of a kitchen aid mixer fitted with whisk attachment, add second amount of Egg (3/4 cup) whites.

Begin whipping whites on medium speed.

In a small pot, combine Granulated Sugar (2 1/2 cups) and Water (1/2 cup). Place on the stove over medium heat; meanwhile continue whipping whites to soft peaks.

Bring sugar mixture to a boil and cook to 235˚F. Remove from heat.

With the mixer running on high speed, slowly add hot sugar mixture.

Continue to whip on medium until whites reach 110˚F.

Remove from the mixer and fold 1/3 of meringue into the almond mixture to loosen. Then fold in the remaining meringue.

Fold until the mixture is ribbon consistency. Mixture should be stable but still not hold too much shape.

Using #8 round tip in a piping bag, pipe cookies on flat sheet trays lined with parchment.

Let sit for 30 minutes to 1 hour to dry and form a skin. Time depends on temperature of the kitchen!

Bake: 300 degrees Low Fan, door ajar 6 minutes turn 6 minutes.

Remove from the oven and transfer to a rack to cool.

Note: Macarons can be frozen overnight, then unmolded and filled. Freeze filled macarons for up to 3 weeks. Serve at room temperature.