Equipment Needed
- Kitchen scale (this is the most important tool for accuracy)
- Sifter or fine-mesh sieve
- Stand mixer or hand mixer
- Rubber spatula
- Piping bag fitted with a ½-inch round tip
- Two large baking sheets
- Parchment paper or silicone macaron mats
- Food processor (optional, for almond flour)
Step-by-Step Instructions
The journey begins with the dry ingredients. I meticulously weigh my almond flour and powdered sugar, then sift them together into a large bowl. I often sift twice—yes, twice—to ensure there are absolutely no lumps. Any large bits left behind will create bumps and holes in your beautiful shells. This mixture now sits like a mountain of fine, sweet snow, ready to be folded in. While I do this, I also prepare my piping bag with the round tip and line my baking sheets with parchment paper. I even trace small circles as guides if I’m feeling extra precise.
Now, for the heart of the macaron: the meringue. In the impeccably clean bowl of my stand mixer, I add my aged egg whites. I start whipping on medium speed until they become foamy. Then, I gradually rain in the granulated sugar. This is where patience is key. I increase the speed to medium-high and whip for a good 4-5 minutes, until I have glorious, stiff, glossy peaks. When I lift the whisk, the meringue should stand straight up without flopping over. At the very end, I add the peppermint extract and a few drops of red gel coloring, mixing just until fully incorporated.
The next step, called macaronage, is the make-or-break moment. I add about a third of my dry ingredients to the meringue and fold gently to combine. Then, I add the rest. Using a firm but gentle scraping and folding motion, I work the batter until it flows like slow-moving lava. I test it by lifting my spatula and letting the batter fall back into the bowl; it should ribbon off and slowly sink back in, leaving a faint trail that disappears after about 30 seconds. Under-mix, and your shells will be lumpy and peaked; over-mix, and they will spread into sad, flat puddles.(See the next page below to continue…)