Ingredients
Equipment
Method
Step-by-Step Instructions
- Sift together almond flour and powdered sugar into a large bowl.
- Beat egg whites with cream of tartar until frothy; gradually add granulated sugar until stiff peaks form.
- Fold in green food coloring until evenly distributed.
- Gradually fold the dry mixture into the meringue until smooth.
- Pipe even circles on parchment-lined trays and let rest for 30-40 minutes.
- Bake at 150°C (300°F) for 15-18 minutes.
- Allow macarons to cool completely on the trays.
- Melt butter, stir in brown sugar, then heavy cream until smooth. Add extracts and salt.
- Pair macaron shells, pipe filling onto one, and top with another shell.
- Refrigerate filled macarons for at least 24 hours.
Nutrition
Notes
Ensure to sift ingredients and don't skip the resting step after piping for best results.