French Macaroons Recipe

Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.

In a food processor, pulse the powdered sugar and almond flour until well combined and finely ground. Sift the mixture into a large mixing bowl.

In a separate bowl, beat the egg whites until frothy using an electric mixer. Gradually add the granulated sugar and continue beating until stiff peaks form. If desired, add a few drops of food coloring and mix until evenly colored.

Gently fold the almond flour mixture into the beaten egg whites, being careful not to overmix.

Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, about 1 inch apart.

Let the piped macaroons sit at room temperature for 15-30 minutes to form a skin.

Bake for 12-15 minutes or until the macaroons are firm and easily lift off the parchment paper. Let them cool completely on the baking sheet.

In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.

Spoon or pipe a small amount of the whipped cream onto the flat side of one macaroon, then sandwich another macaroon on top. Repeat with the remaining macaroons.

Store the filled macaroons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld.

Serve and enjoy!