Macarons

• Sift confectioners’ sugar, cocoa powder and almond flour together, discarding any bits of almond flour that are too large to pass through the strainer. In a large bowl, beat egg whites, cream of tartar and salt on high speed until foamy, then with the mixer running, slowly add the sugar. When the mixture reaches soft peaks, add vanilla and brown gel color. Continue whipping just until mixture forms stiff peaks.

  Gently pour the almond mixture over the whipped egg whites so they don’t deflate. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the mixture holds a 10 count, meaning when batter falls from the spatula to the bowl it takes about 10 seconds until it fully blends into the rest of the bowl in the batter. This way, the almond mixture is fully hydrated but egg whites still retain some air. The mixture is thick enough to pipe without running everywhere, but the peak at the top of each piped cookie will fall on its own, making a perfectly smooth cookie. This takes about 45 turns, but depending on how aggressively you fold, it can be more or less.

  Transfer the batter to a decorating pastry bag with a 1A tip. Pipe 1 inch rounds of batter onto the parchment lined pans, spacing at least 1 inch apart. Tap the pans hard on the countertop 4-5 times to release trapped air, and then let sit at room temperature for 1-2 hours or until the unbaked macaron form a skin and do not stick to your finger when touched, and has slightly firmed. Allowing the macaron to crust over is what leads to their signature “feet.” Bake for 14 minutes in a 300 degree oven on a shelf in the center of the oven, one pan at a time. Cool the macaron completely on a cooling grid.

  Pipe chocolate pastry cream on half of the macarons. Pipe a dollop of marshmallow meringue on top of the pastry cream. With a hand held torch, toast the tops of the meringue, then add another macaron shell on top.

  Makes 36 to 48 sandwiched cookies.