- 1/2 .5 .5pound POUNDWeightconfectioner's sugar, about 1 7/8 cups
- 1/4 .25 .25pound POUNDWeightalmond meal, about 1 cup
- 1/2 .5 .5cup CUP_USVolumeegg whites, about 4 large egg whites
- Pinch cream of tartar
- 1 1/2 1.5 1.5ounces OUNCE_USVolumegranulated sugar, about 1/4 cup
- 5 5 5drops red food coloring
- Preheat the oven to 325°F.
- Meanwhile, sift together the confectioner's sugar and almond meal directly into a medium mixing bowl. Set aside.
- In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until they form soft peaks when the beaters are lifted out. Continue beating while pouring in the granulated sugar in a steady stream; then, add the food coloring and continue beating until fully blended, about 30 seconds.
- Spoon the mixture into a piping bag fitted with the round tip. Pipe the mixture into 1-inch rounds on a parchment paper-lined baking sheet. Put the sheet in the oven and bake for 5 minutes; rotate the sheet 180 degrees and bake for 7 minutes more, until the macaroons are firm.
- Remove the baking sheet from the oven and let the macaroons cool before transferring to an airtight container.
Spago Pastry Chef Sherry Yard and her team bake hundreds and hundreds of these for the annual Passover Seder at Spago Beverly Hills. Feel free to use different shades of food coloring, dividing the mixture up into batches if you like before adding the color. You can serve the macaroons as is or, if you like, sandwich them in pairs with a dab of raspberry jam or another jam as the filling. like.