Instructions

1. 1

   Sift almond flour and powdered sugar together 3 times.

   • 💡This is crucial for smooth tops
   • 💡Discard large pieces
2. 2

   Whip egg whites to soft peaks. Add granulated sugar, whip to stiff peaks.

   • 💡Aged whites work best
   • 💡Should be glossy
3. 3

   Add coloring and extract to meringue.

   • 💡Gel coloring works best
   • 💡Don't add too much liquid
4. 4

   Fold almond mixture into meringue in 3 additions.

   • 💡The macaronage is crucial
   • 💡Batter should flow like lava
5. 5

   Pipe 1.5 inch circles on parchment. Tap tray to release bubbles.

   • 💡Use template under parchment
   • 💡Pop any bubbles with toothpick
6. 6

   Rest 30-60 minutes until skin forms. Bake at 300°F for 14 minutes.

   • 💡Should not be tacky to touch
   • 💡Rotate tray halfway