- 4.5 ounce (1 3/4 cup) almond flour or meal
- 7.5 ounce (2 cups minus 3 tablespoons) Imperial Sugar Confectioners Powdered Sugar
- Pinch salt
- 1/2 cup egg whites, no yolk traces
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 5 drops green + 2 drops yellow food color in gel or paste form
- Lime Curd filling
- Preheat oven to 325°F. Set aside 2-3 cookie sheets lined with silicone baking mats or lined with parchment paper.
- Fit a pastry bag with a 1/2 inch (Ateco 806) plain round pastry tip and set aside.
- Combine almond flour/meal, powdered sugar, and salt in a food processor and mix until almond flour super fine. Set aside.
- In a bowl whip egg whites and granulated sugar to very stiff peaks.
- Stop whipping and immediately add food color and almond meal mixture. Using a rubber spatula mix until the batter is smooth, but do not over mix to avoid making the batter too runny. The batter should appear like thick pancake batter.
- Fill pastry bag with the filling and pipe quarter size and dome shaped mounds onto prepared sheets about 1 inch apart. Macarons will spread a little just after piping.
- Allow macarons to sit at room temperature for 15 minutes before placing in oven. However, if you notice that macarons are still spreading and not holding their shape place immediately in oven.
- Bake for about 15-17 minutes or until you can lift one up from baking sheet without tearing it apart. If you see golden or light brown color develop on surface they are completely done.
- Allow to cool on the sheets they were baked on.
- Prepare lime curd, if desired add a couple drops of green and yellow food color. Place in refrigerator.
- Once curd is firm, fill a pastry bag with a small pastry tip and pipe curd on half of macarons.
- Sandwich macarons and store in the refrigerator.
Obtaining a perfect shiny and smooth surface at the first time of making these darling cookies may be a challenge. However, even if the outcome is not picture perfect they still will impress your friends. Make them a couple of times and you will master these before you know it! Chef Eddy highly recommends using a scale for optimum results.