from Avery Meadows of MasterChef Junior
1 cup (128 grams) powdered sugar
3/4 cup (84 grams) almond flour
2 egg whites room temperature
1/4 cup ( granulated sugar
food coloring (optional)
Preheat oven to 300 degrees.
Sift together powdered sugar and almond flour, set aside. Whip egg whites. Once foamy add half the granulated sugar, keep whipping. Once whipped to soft peaks, add the rest of the granulated sugar. At this point you add any color or flavors you would like. Continue to whip egg whites to stiff peaks to dry out meringue.
Once meringue is at stiff peaks add half of powdered sugar/almond flour mixture and fold in with spatula, then add second half and fold in. Once fully incorporated (DON'T over mix) transfer mixture to piping bag (or Ziploc bag). Pipe macarons to approx. 1.5" circles. Bang pan on counter to release any air bubbles. Let dry for 30 minutes.
Bake in preheated oven for 16-18 minutes, cool on baking sheet.
Fill with your favorite buttercream flavor!