1. Combine the almond flour and the powdered sugar in a bowl, set aside.
2. Beat the egg whites in a clean mixing bowl with an electric beater, on low.
3. Add in the granulated sugar with the gel food coloring and continue beating.
4. Slowly turn the beater on high (after about a minute on each speed).
5. Stop when the whites are glossy and stiff and don’t move in the bowl.
6. Add in the almond flour mixture in small amounts and use a flexible spatula to incorporate it into the batter.
7. Use the spatula to methodically scrape around the sides of the bowl, moving it into the center.
8. Add some more flour mixture and fold again.
9. Constantly scrape the spatula from the sides to the middle until the batter becomes one.
10. Repeat until all the flour mixture is incorporated and there are no streaks in the bowl.
11. The batter should be of lava consistency… if you drop some batter back into the bowl or a plate, it should spread and should just barely leave a peak.
12. Use a piping bag with a round tip and fill with the batter.
13. Hold the bag perpendicular to the sheet.
14. Pipe out 1/2 inch mounds of batter onto a silicone baking sheet or parchment paper, leaving space for them to spread.
15. Leave out for about 30 minutes or until the shells look dried on top.
16. Bake at 285 degrees, for 20 minutes (rotate the pan at 10 minutes).
17. *I’ve had the most success with using a wooden spoon as a wedge in between the oven door to prevent the macarons from cracking, so you may want to try that*
18. Let the pan cool completely before attempting to remove the macarons to fill.

Peppermint Filling

1. Beat butter until creamy.
2. Add the sugar, milk, and extract.
3. Add more sugar to thicken or more milk to thin.
4. Add more peppermint extract according to taste (it can be strong so go easy)
5. When it’s of piping consistency, either pipe a small mound on the shell and pair it with another shell, or use a spoon to smear it on.

Alternate Chocolate Peppermint Filling

1. ounces chocolate
2. ounces heavy cream
3. mint leaves (or peppermint extract)
4. Heat the heavy cream with the mint leaves or 1 tsp extract until near boiling.
5. Pour the mixture over the chocolate and let it sit for a minute.
6. Stir with a spatula until well combined.
7. Cover with some cling-wrap and store in the fridge for about an hour.
8. It should be of piping consistency after having firmed up.