For the macarons:
Ingredients - 1 cup confectionery sugar
- 3/4 cup almond flour
- 2 egg whites room temperature (no yolk at all otherwise they will not rise in the oven)
- 1/4 cup granulated sugar
- green gel food color
Take a bowl and sift confectionery sugar and almond flour through it. Whisk the mix together. This is your dry mix. Take another bowl with egg whites and with a mixer start beating them till it forms a frothy texture. Add granulated sugar in it and beat it on high speed till it forms soft peaks of meringue. Add two drops of gel color and beat it till it mixes well and forms hard peaks of meringue. Add the dry mixture to this meringue and mix it by folding it and then pressing it on one side of the bowl. Repeat it till it forms a smooth paste. Add this to a pastry bag with a nozzle. Take a baking tray with parchment paper on it and pipe out the mix in circles. Let this stand at room temperature for 30 mins. Preheat your oven at 300 Degree F. After 30 mins, put the tray in the oven for about 15-18 mins. And your macaroons are ready. Let them cool.
For the frosting :
Ingredients - 1/2 cup butter at room temperature
- 1 3/4 cup powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- 6-8 drops of red gel color
In a large bowl, add butter, powdered sugar, milk and vanilla extract. Mix all the ingredients on medium speed. Slowly increase the speed and start beating the mixture until fluffy. Add red gel color and beat it for another minute or so until the color is mixed well. When the color is completely mixed with the frosting, place it in a piping bag with a nozzle attached to it. Pipe it on the macaroon shells and sandwich it with the other shells.