Ingredients
Equipment
Method
- Sift the powdered sugar and ground almonds together into a bowl to ensure a smooth, even mixture, removing any lumps.
- Whip the egg whites in a clean mixing bowl on medium speed until frothy, then gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
- If using gelatin for extra stability, dissolve gelatin powder in hot water, then add the mixture to the egg whites while beating, mixing until incorporated.
- Add a few drops of pink gel food coloring to the meringue and gently mix until the color is evenly distributed and vibrant.
- Fold the sifted powdered sugar and almond mixture into the meringue in thirds using a spatula, folding gently until the batter becomes smooth and flows off the spatula in a thick ribbon.
- Transfer the batter to a piping bag fitted with a round tip, then pipe small circles onto your prepared baking sheet lined with silicone or parchment paper, about 1 inch in diameter.
- Tap the baking sheet gently on the counter to release any air bubbles and help the shells settle. Let the piped macarons sit at room temperature for 30-45 minutes until a light skin forms and they are no longer sticky to the touch.
- Preheat your oven to 300°F (150°C). Bake the macarons for 15 minutes, until they develop a firm shell and lift easily from the parchment without sticking.
- Allow the macarons to cool completely on the baking sheet, which helps the shells set and prevents cracking.
- Once cooled, pipe a dollop of strawberry jam onto the flat side of one shell and gently sandwich it with another, pressing slightly to fill the center.
- Place the filled macarons in an airtight container and refrigerate for at least 24 hours to allow the flavors to meld and the texture to soften slightly before serving.
Notes
For best results, age the macarons in the fridge overnight before eating. Bring them to room temperature for optimal flavor and texture before serving.