Nut-Free Macarons

In a bowl, beat egg whites until frothy.

Gradually add the granulated sugar until stiff peaks form.

In a separate bowl, whisk the flour and powdered sugar together. Then, sift the flour and powdered sugar mixture into the egg white mixture.

Add the vanilla extract, and gel food coloring if you want the macarons to be colored.

Gently fold all the ingredients together.

Transfer the batter into a piping bag with a rounded tip.

Pipe the macarons onto a baking sheet with parchment paper. Gently tap the baking sheet on a flat surface a few times to release air bubbles.

Let the macarons sit at room temperature for about 45 minutes.

Preheat the oven to 280°F.

Bake the macarons for 17-20 minutes.

Allow the macarons to cool for 10 minutes, then transfer the macarons on to a cooling rack.

Add a dollop of buttercream or any frosting of your choice to one of the macaron shells, then top it with another macaron shell to create a sandwich. Repeat with the remaining shells and frosting.

For best results, allow the macarons to “bloom” for about 24 hours.

Enjoy!