Easiest Swiss Macarons Ever

Start by putting about an inch of water into a pot that the bowl for your stand mixer will later sit on. You do NOT want the water to touch the bottom of the bowl! Put the pot on the stove and set the heat to medium.

Place your mixing bowl on a scale set to read grams and tare it (zero it out). Take your 3 large eggs and add only the whites to your mixing bowl. Make sure to see what the final weight is after your egg whites are in the bowl. Don't forget the weight! We will use this weight through the rest of the recipe.

Tare your scale and add the same weight in granulated sugar as the egg whites weighed. Set aside.

Take an extra bowl or large measuring cup and place it on the scale. Tare the scale and add your powdered sugar as the same weight of your egg whites. Tare the scale and add the same weight of almond flour as your egg whites. *Side Note* I use Anthony's Almond Flour and I never sift or process it. If you're using a lumpy brand then you may want to sift or process yours.

Take a fork or whisk and lightly mix your almond flour and powdered sugar together. Set aside. *Side Note* I did add flavor to these and do a lot of the time. This recipe can handle up to 1 tablespoon of spices, cocoa, ground down freeze dried fruits, ground down cookies, and ground down cereals without causing any problems! These particular ones were Pumpkin Spice so I added 1 1/2 teaspoons of Pumpkin Pie Spice.

Your pot of water should be lightly bubbling by now. You don't want it to be at a full rolling boil.

Place your mixing bowl with your egg whites and granulated sugar onto your pan, turn the heat down to medium low, and stir constantly with a whisk. As soon as the sugar is dissolved, it's ready. You can see the granules disappear, or you can take a gloved finger, quickly stick it into the mixture and then rub your fingers together. If you don't feel the little granules, you're good to go!

Place your mixing bowl onto your stand mixer and add the whisk attachment. Turn the speed to a 6.

As soon as the egg whites get foamy, add 1/8 teaspoon cream of tartar. You don't have to turn your mixer off, just add it in.

When the whites start to whip up and turn opaque, you can add color if needed. I added 3 drops of Americolor Terrecotta for these.

Whip until you get to the bird beak stage. You do NOT want stiff peaks! This recipe does much better with the softer peaks.

Remove the bowl from your mixer and hit the whisk against the side of the bowl a few times to get the whites off. Dump all of your dry ingredients into the egg whites.

Start your macaronage. I fold a few times and then press through the batter with the flat side of my spatula as well. I just switch back and forth between folding and pressing making sure to scrape the bottom and sides of the bowl. I have included a video below to help!

Once your batter starts to ribbon, it's ready to pipe!

Add the batter to a piping bag fitted with a #12 piping tip. .

Pipe onto your silicone mat, parchment paper, or teflon sheets. Parchment paper and teflon sheets will result in bigger feet and you may have to change the bake time. Lightly rap the pans on your counter a few times to release any bubbles. If any further bubbles remain, use your scribe or a toothpick to pop and smooth them

While the piped shells are drying, preheat your oven to 300 degrees F. *Side Note* I'm not using the fan in my oven for these. If you're using a convection oven with the fan on, you will want to lower the heat up to 25 degrees.

Let your shells dry until they're no longer tacky or sticky. Bake for 12-16 minutes. I bake right at 15 minutes and that's perfect for me. If when you very lightly touch the side of a shell it shifts, you'll want to add on another minute.

Remove from the oven and let cool completely before removing from your silicone mat, parchment paper, or teflon sheet.

Fill and enjoy! I filled these with my Cream Cheese Buttercream