• Preheat the oven to 280F.
• Line a baking tray with silicone mat.
• Wipe a medium bowl with vinegar to make sure it’s clean and dry enough.
• Sift the powdered sugar and almond flour together. This is a crucial step for even macarons.
• Place a bowl over a pan with barely simmering water. Add the sugar and egg whites to the
• bowl.
• Stir sugar and egg whites with spatula until it reaches 50C (120F) and sugar melts. Take it off the heat.
• Using a hand blender or stand mixer with whisk attachment start whisking mixture on low for about 3 minutes, then gradually start increasing speed to medium-high.
• Whisk until stiff peaks are formed and for like 4-5 minutes. Meringue should look glossy.
• Pour the sifted powdered sugar and almond flour into the stiff meringue.
• Start folding gently forming a letter J with a spatula.
• Stop folding when the batter is glossy and has a thick and flowing consistency.
• You don’t want your batter to be too runny. So be careful not to over mix.
• Add the green food coloring.
• Transfer the batter to the piping bag. Piping tip is Wilton 10.
• Pipe round shaped macarons in 5 different sizes using template under.
• Let macarons dry for up to 1 hour until they are completely dry on top. Drying time will depend on the environment.
• Bake macarons for 17 minutes at 140C (280F).
• After baking, open the oven door and let them stay inside for 15 minutes before taking them out.
• Let it cool on the baking mat.
• When shells are cooled completely remove them from the baking mat and pair them with similar sizes.

For the Whipped Cream;

• Using a stand mixer fitted with a whisk attachment or a hand blender whip the heavy cream and powdered sugar on medium-high speed until stiff peaks form, about 3–4 minutes.
• Pipe whipped cream between each macarons shells.
• Then serve.

Ganache

• Prepare the ganache; In a small pot, heat the cream but not boil. Take it from the heat and add chocolate and butter. Whisk it until everything is completely blended. Let it stay in fridge until it’s set.