French macarons

Ingredients:

Macaron sandwich cookies

• 1.75 cups powdered sugar
• 1 cup almond flour
• 3 whites from large eggs, room temperature
• 1/4 tsp cream of tartar
• A pinch of salt
• 1/4 cup very fine sugar
• 2-3 drops of gel food coloring
• 1/2 tsp vanilla, almond, or mint extract
• Special devices: 4 baking sheets, 3 silicone baking mats, fine sieve, pastry bag with a 0.6 cm round tip.

Preparation:

1. Preheat oven to 150°C using convection mode. Line 3 baking sheets with silicone mats.
   
   Measure out the powdered sugar and almond flour, spooning them into a measuring cup and leveling the top with a knife. Transfer to a bowl and mix.
2. Sift the almond-sugar mixture through a fine-mesh sieve into a large bowl, a little at a time, pressing with a rubber spatula to thoroughly combine. This will take some time, and up to 2 tablespoons of coarse almond powder may remain—discard it.
3. Using a mixer at medium speed, beat the egg whites with cream of tartar and salt until stiff peaks form. Reduce the speed to medium-high, gradually add the caster sugar, and beat for about 5 more minutes until thick and fluffy.
4. Transfer the whipped egg whites to the almond mixture in the bowl. Insert a rubber spatula halfway into the mixture and fold it in, rotating the bowl a quarter turn after each stroke.
5. Add food coloring and flavor extract in the combination indicated below. Be careful not to overdo it. The dough is very soft and will only hold a small amount of liquid. Continue mixing and turning, scraping down the sides, for 2-3 minutes, until the dough is smooth and runs off the spatula in a thin, flat "ribbon."
6. Transfer the dough to a piping bag fitted with a 0.6 cm round tip. Holding it vertically and close to the baking sheet, pipe out 3 cm circles (24 per baking sheet). Tap the baking sheets firmly on the counter twice to remove any air bubbles.
7. Let the cookies sit at room temperature until the tops are no longer sticky, 15 minutes to 1 hour, depending on room humidity. Place a third, empty baking sheet under the first one (a double baking sheet protects the cookies from the heat).
8. Bake the first batch of cookies for about 20 minutes, until they are shiny and rise by 0.3 cm (a "foot" will form). Transfer them to a wire rack to cool completely. Repeat with the second batch, again using an empty baking sheet. Remove the cookies from the baking mats and spread a thin layer of filling between each cookie.
   

   Macaron fillings

9. With almonds and raspberries

   
   Color the dough with 2 drops of bright pink gel food coloring; add almond extract. Fill the cookies with seedless raspberry jam (you'll need 3/4 cup).

10. With mint and white chocolate

    
    Color the dough with 2 drops of mint green food coloring; add peppermint extract. For the filling, melt 3 oz (85 g) chopped white chocolate with 2 tbsp (15 g) heavy cream and 1 tbsp (15 g) butter in the microwave. Heat in 30-second intervals, stirring, until smooth. Stir in 1/4 tsp (1/4 tsp) peppermint extract and 1 drop (1/4 tsp) peppermint food coloring.

11. With blueberries and cream cheese

    
    Color the dough with 3 drops of blue-green gel food coloring; add vanilla extract. For the filling, combine 110 g of softened cream cheese and 3 tablespoons of blueberry jam.

12. With lavender, mascarpone and honey

    
    Add 2 drops of purple gel food coloring and almond or vanilla extract to the dough. For the filling, combine 3/4 cup mascarpone cheese, 2 tablespoons honey, and 1 teaspoon ground dried lavender.

13. With pineapple jam

    
    Add 2 drops of lemon gel food coloring and vanilla extract to the dough. For the filling, strain 3/4 cup of pineapple jam through a sieve, removing any large chunks.