FRENCH MACARONS

2: Line two baking sheets with parchment paper and have a pastry bag with a plain tip.

 

3: Sift together the powdered sugar, almond meal so there are no lumps (usually I just use a fork to break any large lumps). If your almond meal isn't so fine, you can put the ingredients into a blender or food processor to make it finer. Personally, I'd just use the sifter and dump out any remaining crumbs that didn't make it through the sifting process.

 

4: In a bowl and hand mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

 

5: Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and shiny there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you are alone).

 

BUT FIRST DIVIDE THE BATTER IN TWO, NOW ADD 1 TBS COFFEE IN ONE AND RED COLOUR IN ONE.

 

6: Pipe the batter on the parchment-lined baking sheets in 1.35-inch (3.5 cm) circles evenly spaced one-inch (3 cm) apart. Quickly after it's piped, sprinkle a few espresso powder over each shell.

 

7: Rap the baking sheet a few times firmly on the counter top to flatten the macarons. Then let it sit for at least 30-60 minutes depending on humidity ( but whatever you do, do not skip this step) before baking them in the oven, 15-17 minutes. Let cool completely then remove from baking sheet.

 

8: to assemble spread a good amount of Nutella on the inside of the macarons then sandwich them together & jam in the pink macrons.

 

9: Store in an airtight container for up to 5 days.