Impress your friends with this adorable and gluten-free French confection.
|Large egg whites, room temp
|Jam or any filling
|Preheat oven to 350°C and place the rack in the lower third.
|Place almonds in food processor, blitz for a minute. Add confectioner’s sugar, and blitz for another minute.
|Pass almond mixture through fine-mesh sieve. Transfer solids in sieve to food processor, grind and sift again.
|Whisk egg whites and granulated sugar by hand to combine. Beat at medium speed with electric whisk for 2 minutes. Increase the speed to medium and beat for another 2 minute, increasing to high speed for another 2 minutes.
|Add flavouring and food colouring if desired, and beat on highest speed for 30 seconds.
|Add all dry ingredients at once, and fold with spatula from the bottom of the bowl upwards. Press flat side of spatula firmly through middle of mixture. Repeat until batter flows like lava.
|Rest a pastry/piping bag with round tip inside a glass. Transfer batter to the bag and secure the top. Dab some batter remaining in bowl and onto corners of 2 heavy baking sheets that are lined with parchment.
|Pipe batter about 2cm round, then swirl the tip off to one side. Repeat, leaving space 3cm apart. Let it rest to release air bubbles.
|Bake 1 sheet at a time rotating halfway through, until just set at 13 minutes. Let it cool before piping spread or filling on the flat sides of macaron.
Use a piping bag with a round tip as it allows better control when piping the circles onto the mat!