3 egg whites (from large eggs), separated at least 24 hours in advance and kept in the refrigerator
210 g powdered sugar
125 g almond meal
30 g regular granulated sugar.
A couple of days before you plan to make macarons: Prepare the eggs: Separate them, putting the whites in a clean airtight container and reserving the yolks for another use. Now, the egg whites must “age”: they need to spend at least 24h (up to 5 days) in the refrigerator before you use them.
The morning of the day you plan to make macarons: Take the egg whites out of the refrigerator and leave them to temper at room temperature for several hours.
1. In a food processor, blend the almond flour and powdered sugar together, then sift the powder mixture into a large bowl and set aside.
2. In a mixing bowl, mix the egg whites with a mixer on medium speed. Whip until foamy.
3. Then, add the granulated sugar in 3 steps and continue whisking until you have firm peaks.
4. Add the food coloring of your choice. (optional). Whisk until you get stiff peaks.