You’ll spot pastel-hued macarons in many bakeries these days. These delicate French pastries take some time to prepare but make a lovely addition to any gathering, and are sure to impress.

Makes about 24 macarons

PREP TIME: 50 minutes
DRYING TIME: about 30 minutes
COOKING TIME: 15 to 18 minutes
CHILLING TIME: 2 hours

INGREDIENTS

MACARONS:

• 2 cups icing sugar, sifted
• 1 ½ cups almond meal or almond flour
• 3 large egg whites
• ¼ tsp fine sea salt
• ¼ cup granulated sugar
• Red gel food colouring

FILLING:

• ¾ cup unsalted butter, softened
• 3 ½ cups icing sugar, sifted
• ½ cup strawberry jam
• ¼ tsp fine sea salt

INSTRUCTIONS

1. Trace twenty-four 2-inch circles on each of two sheets of parchment paper (you’ll have a total of 48 traced circles). Flip the paper over and use it to line two large baking sheets. Set aside.
2. For the macarons, combine the icing sugar and almond meal in a food processor fitted with the steel blade. Process for 2 minutes. Tip the almond mixture into a large bowl. Set aside.
3. In a large bowl and using an electric mixer, beat the egg whites and salt on medium until foamy.
4. Increase the speed to high and gradually add the granulated sugar while beating. Continue to beat the egg white mixture until stiff, glossy peaks form, about 2 minutes. Add food colouring, one drop a time, until the mixture is tinted pink.
5. Using a rubber spatula, fold the egg whites, one-third at a time, into the icing sugar mixture.
6. Spoon the macaron batter into a large piping bag fitted with a ½-inch plain round tip. Holding the bag upright and about ½ inch above the centre of one of the traced circles, pipe the batter to almost fill the shape. Stop squeezing the bag and gently pull up. Repeat until all the circles are filled.
7. Let the macarons stand at room temperature until the shiny surface of each is dry and a soft skin forms on the tops of the macarons, about 30 minutes.
8. When ready to bake, preheat the oven to 300°F.
9. Bake the macarons until their tops are completely dry, 15 to 18 minutes. When the macarons are ready, they should lift easily from the parchment paper and have a flat bottom and a puffy crown.
10. Set the baking sheets on a wire rack and let the macarons cool completely on the baking sheets. When cold, gently peel them off the parchment. Their tops are easily crushed, so take care when handling them. (The macarons can be refrigerated in an airtight container for up to 2 days, or frozen for up to 1 month; thaw before filling.)
11. For the filling, in a large bowl and using an electric mixer, beat the butter on low speed until smooth.
12. Gradually add the icing sugar, 1 cup at a time, beating until all the sugar has been added and the mixture is smooth. Add the strawberry jam and salt. Mix on medium speed for 30 seconds.
13. Spoon the filling in a piping bag fitted with a ¼-inch plain round tip. Pipe the filling onto the flat sides of half of the macarons. Top with the remaining macarons, flat sides down.
14. Refrigerate until firm, about 2 hours. Let the macarons come to room temperature before serving. (The filled macarons can be refrigerated in an airtight container for up to 3 days. Let stand at room temperature before serving.)

BAKING DAY SECRETS:

MACARONS 101

• Avoid making macarons on a humid or rainy day; they may
  not dry out enough to form a skin before baking.
• Processing the almond meal and sugar helps you achieve a
  smooth, consistent batter. If you do not have a food
  processor, buy the finest almond meal available and sift it
  with the icing sugar before using.
•  For the prettiest macarons, match them together in evenly
  shaped pairs when you’re filling them