![](\"https:\/\/sanabaking.snipsglow.com\/wp-content\/uploads\/2024\/06\/French-Macarons-\u2014-The-Little-French-Bakery.jpg\")
\n French Style Macaron Shells85 gm almond flour150 gm powdered sugar3 large egg whites at room temperature65 gm granulated sugarAssorted gel food colorings and fillingsCombine almond flour and powdered sugar and pulse in food processor 10-15 times.Sift twice.Beat egg whites to medium soft peaks, add the granulated sugar and beat in high until stiff peaks form.\u00a0 Add food coloring, and mix.Fold almond\/sugar mixture into egg whites, then use macaronnage technique to loosen the batter so that it flows in a ribbon from the spatula and slowly flows to smooth surface. This is done by smearing the batter against the bowl with the spatula to delate the batter until it loosens and the ribbon from the spatula settles into the batter.Using a pastry bag and 1\/2 tip, pipe in on to a parchment or Silpat lined baking sheet.\u00a0 You can create a template so all the macarons are the same size.Rest the macarons uncovered for 20-30 minutes, or until the surface feels dry when gently touched. While the macarons are resting, preheat your oven to 275-300 degrees F.Bake 15-25 minutes, or until the macarons are firm to the touch.\u00a0 It is better to overbake than under bake.\u00a0The Little French Bakery 2017Allow the macaron to cool completely, then peel from the paper\/Silpat.\u00a0 Fill with flavored buttercream, jam or paste such as Nutella. Refrigerate 24-48 hours before serving.\u00a0 This process is osmosis, and will make the shells chewy, keeping the crisp shell.\u00a0 This is the process used by French patisseries and is very important.\u00a0 Don\u2019t plan on eating your macarons the same day you make them. (though it\u2019s very tempting!)\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"