French Macarons, Gluten Free

Instructions

1. 1

   Set up and sift

   Line two heavy baking sheets with parchment or silicone mats. Because there's no flour here to swap, the only thing to watch is sourcing: choose powdered sugar thickened with cornstarch rather than wheat starch, and almond flour milled on a dedicated line, since nut flours are sometimes packed in facilities that also handle wheat. Wipe the mixing bowl and whisk with vinegar or lemon juice on a paper towel to remove any grease, and use a sieve and spatula that haven't been near wheat flour. Sift the almond flour and powdered sugar together through a fine-mesh sieve, replacing any discarded almond bits with an equal weight of fresh flour, then whisk to combine.

2. 2

   Whip the meringue

   Beat the egg whites on medium speed until foamy and opaque, about a minute, then add the cream of tartar and salt. With the mixer running, add the granulated sugar a tablespoon at a time over a minute or two. Increase to medium-high and whip to a thick, glossy meringue that holds a peak standing straight up off the whisk, with no sugar grit when you rub a little between your fingers. Beat in the vanilla and gel coloring on low for a few seconds, going slightly darker than your target shade.

3. 3

   Fold to lava consistency

   Fold in about a third of the almond mixture firmly to deflate some air, then add the remainder and fold gently, scraping around the bowl and pressing the batter against the side every few strokes. Test often: the batter should fall off the spatula in a thick ribbon that melts back into the surface within roughly 15 seconds. Stop the moment it does — a few extra folds will flatten the shells and cost you the feet.

4. 4

   Pipe and rest

   Pipe 1 1/4-inch rounds an inch apart using a 1/2-inch round tip, holding the bag vertically just above the pan. Rap each sheet hard against the counter several times and pop any visible bubbles with a toothpick. Rest the shells uncovered until the tops are matte and dry to a light touch, 30 to 60 minutes, or longer in a humid kitchen.

5. 5

   Bake

   Heat the oven to 300°F (150°C) with an empty baking sheet preheating on the center rack. Bake one tray at a time directly on top of the hot sheet for 15 to 18 minutes, rotating once. The shells are ready when the top no longer shifts against the feet under a gentle nudge. Cool completely on the pan before lifting them off.

6. 6

   Make the buttercream

   Beat the butter on medium-high for 2 to 3 minutes until pale and creamy. Add the powdered sugar in two additions on low, then the vanilla, salt, and 1 tablespoon of cream. Whip 2 minutes on medium-high, adding the last of the cream only if the buttercream is too stiff to pipe.

7. 7

   Fill and mature

   Pair up the shells by size, pipe buttercream onto the flat side of one, and twist the second gently into place. Refrigerate in an airtight container for at least 24 hours so the shells absorb moisture from the filling and turn crisp-edged and chewy in the middle. Let them stand 20 minutes at room temperature before serving.

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Baker's Tips

• 1.

  Weigh everything. Macarons are a ratio recipe, and cup measurements of almond flour and powdered sugar vary enough from scoop to scoop to sink a batch.

• 2.

  Separate your eggs while cold (the yolks hold together better), then let the whites sit at room temperature for 30 minutes before whipping.

• 3.

  Even a speck of yolk in the whites will keep the meringue from reaching stiff peaks. Crack each white into a small bowl first, then transfer.

• 4.

  Slide a printed template of 1 1/4-inch circles under your parchment for even sizing, and remember to pull it out before the tray goes in the oven.

• 5.

  Use gel or powdered coloring, never liquid — the extra water loosens the batter and flattens the shells.

• 6.

  Humidity is the enemy. On a damp day the skin can take over an hour to form; a fan pointed across the counter speeds it up considerably.

• 7.

  Hollow shells usually mean the oven ran too hot or the meringue was overwhipped. Check your oven with a thermometer before blaming the recipe.

• 8.

  Leftover yolks keep for two days covered in the fridge — put them toward pastry cream, lemon curd, or a custard-base ice cream.