Cooking With The Arnolds French Macarons Making French Macarons can be challenging BUT it can be done by following each step exactly. They are fun looking, colorful and oh so tasty and believe it or not they really do taste better after three days of rest in the refrigerator! We’ll see how many of them actually make it to the third day.Tools for this job:A stand mixer – You can use a hand-held mixer or if you feel that authentic is best, the French did use a hand whisk and a copper bowl. Physical therapy may be needed when using this technique!Whisk attachment if you have it2 to 3 baking sheets with silicone mats or parchment paperMeasuring cupsMeasuring spoonsFine-mesh sieveRubber spatulaWhisk or forkPiping bag or you can use a zip lock bag¼ inch round piping tip (optional)Convention oven if you have it. I use my regular oven.Ingredients:1 ¾ cup powdered sugar1 cup almond flour (Look for the super small grind if you can find it)3 large egg whites, at room temperature¼ teaspoon cream of tartarPinch of salt¼ cup superfine sugar (or regular granulated sugar)2 to 3 drops gel food coloring½ teaspoon vanilla, almond, mint or other extract (I been experimenting with citrus oils. They work great. Food quality only)Assorted fillings* Hazelnut spread, peanut butter, caramel, etc.Swiss Meringue Buttercream is a go-to filling that is easy to flavor match to the cookie.Ingredients for Swiss Meringue Buttercream:4 large egg whites1 ¼ cups granulated sugar1 ½ cups (3 sticks) unsalted butter softened, cut into tablespoon size2 ½ teaspoons pure vanilla extract or other flavoringWe look forward to sharing our family recipes with you. Please contact us if you have any questions. Have a Question About This Recipe? Name Email Address Phone Question Thank you! Oops!