Swiss Meringue Macarons Delight (Printer-Friendly)

Light and airy Swiss meringue shells combine almond flour and sweet fillings for an elegant treat.

# The Ingredients You'll Need:

→ Meringue

01 - 110g egg whites (about 3 large eggs, room temperature)
02 - 150g granulated sugar

→ Dry Ingredients

03 - 100g powdered sugar
04 - 120g almond flour

→ Filling

05 - 75g butter or cream cheese
06 - Gel food coloring (optional)

# Step-by-Step Instructions:

01 - Preheat oven to 300°F (150°C) and line baking sheets with parchment paper.
02 - Whip egg whites in a clean bowl until foamy, then gradually add granulated sugar while continuing to whip until stiff peaks form.
03 - Sift together almond flour and powdered sugar in a separate bowl to ensure a fine texture.
04 - Gently fold the sifted dry ingredients into the meringue mixture until fully incorporated without deflating the batter.
05 - Transfer batter to a piping bag and pipe small, evenly sized circles onto prepared baking sheets, leaving space between each.
06 - Allow macarons to rest at room temperature for 30 minutes until a skin forms on the surface.
07 - Bake macarons in the preheated oven for 15 to 20 minutes until they lift easily from parchment paper.

# Extra Tips:

01 - Use room temperature egg whites for better volume. Avoid under- or over-mixing the batter to achieve smooth shells.

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