French Almond Macarons
Original recipe can be found here.
3/4 + 1/8 cup of confectioners sugar
1/8 tsp. pure vanilla extract
3/4 cup of slivered almonds, ground finely (I think I ground them for too long, turning it into a paste)
2 small eggs (I used two large and they also weren't at room temperature, which is vital)
pinch of salt
1/8 cup granulated sugar
food coloring, if desired
Preheat oven to 300 F. Sift confectioners sugar into a bowl. Whisk in ground almonds, and sift again, set aside. Line baking sheet with parchment paper or a silpat (I just used foil). Using a mixer, beat the egg whites until foamy. Add the salt and then slowly add the granulated sugar one spoonful at a time. Continue beating until medium peaks form (I might have overbeaten them, since I wasn't sure what "medium peaks" meant). Add the half of the almond mixture into the egg whites, fold gently. Add the vanilla and the rest of the almond mixture, incorporating well (I got impatient folding the mixture, and just mixed).
My "medium" peaks:
Transfer the mixture into a pastry bag fitted with a 1/2 inch plain tip. Pipe the mixture onto the baking sheets, making them 1 1/2 inches in width. Bake until they are slightly firm to the touch, about 18 - 25* minutes, making sure to rotate the pan halfway. Let them cool completely before spreading the insides with filling.
I noticed when I piped the mixture onto the sheet that it was very liquidy and that it started to spread out as soon as I put it on the sheet.
* I only cooked mine for 10 minutes since they were so thin.
Going into the oven: