Macarons

These delicate and colorful French macarons are filled with a creamy ganache and are perfect for special occasions.

Ingredients - Serves 12

In a food processor, combine the almond flour and powdered sugar. Pulse until well combined and fine in texture.
In a large mixing bowl, beat the egg whites until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
Fold the almond flour mixture into the beaten egg whites until fully incorporated. Add vanilla extract and food coloring, if desired, and gently fold until the batter is smooth and glossy.
Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper.
Tap the baking sheet on the counter a few times to release any air bubbles. Let the macarons sit at room temperature for about 30 minutes to form a skin.
Preheat the oven to 325°F (160°C). Bake the macarons for 12-15 minutes, or until they are set and easily lift off the parchment paper.
While the macarons are cooling, prepare the ganache filling. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate. Let it sit for a minute, then stir until smooth and creamy.
Once the macarons are completely cooled, carefully remove them from the parchment paper. Match up similar-sized macaron shells and pipe a small amount of ganache onto one shell. Sandwich it with another shell.
Store the filled macarons in an airtight container in the refrigerator for at least 24 hours before serving. This allows the flavors to meld and the texture to soften.