How to Make Laduree Macarons

• Sift together almond flour and powdered sugar. In the book it said that you need to pulse almond flour and powdered sugar in a food processor. I personally think, that there is no need for food processor. As long as you use store bough almond flour, sifting ones or twice is enough.
• In the mixing bowl stand mixer whisk 6 egg whites until foamy. Add a third of the sugar and whisk for about 1 minute until dissolved. Then add half of the remaining sugar and whisk for 1 minute. After that add the rest of the sugar, whisking for about a minute until firm, glossy peaks form. Add food coloring.
• Using spatula, gently fold the sifted almond flour with powdered sugar into whisked egg white.
• In the small bowl whisk 1/2 egg white until frothy, then stir into the almond macaroni shells batter to moisten and soften it.
• Place baking mat on baking tray. Transfer the batter into piping bag with round tip and pipe macaron shells. Lightly top the baking tray to spread the shells. Let the tray to rest on the work surface to allow a crust to form.
• Preheat oven to 300°F (150 °C). Bake the shells for 14-15 minutes.
• Remove the baking tray from the oven and let it cool. After that pair macaron shells with similar size and fill them with your favorite filling.