In the cookies of life, friends are the macarons.
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Beat egg whites until foamy and add in one tablespoon of granulated sugar one by one. Beat until stiff peaks form. Add in your choice of extracts and food coloring.
Sift almond meal and powdered sugar together in a separate bowl.
Fold in almond meal and powdered sugar into the stiff egg whites until you get a lava-like batter. Use a rubber spatula for this step. Note: It's important to not undermix and overmix the batter.
Transfer batter to a piping bag with Wilton 12 round tip and pipe circles onto a Silpat. Note: If your batter is more on the runny side, leave plenty of room between the circles because the batter will spread.
Allow a hard crust to form on the freshly piped macarons. This will take anywhere from 30 minutes to one hour depending on the humidity in your kitchen.
Preheat oven to 300F. Bake macarons for 5 minutes on each side to ensure even baking.
Allow macarons to cool before removing from Silpat. Store in an air-tight container up to one week.
1 Green & Black mint chocolate bar
2 tbsp Heavy whipping cream
Break chocolate bar into smaller pieces.
Microwave the cream in a bowl for 15 seconds or until slightly bubbly. Pour over the chocolate. Allow to sit for a couple of minutes before stirring.
Let the ganache cool before piping into the macarons.