Adapted from
Macarons by Pierre Hermé
Pierre Hermé uses what he calls “liquidifed” egg whites, which are egg whites that have been placed in a bowl, covered with a piece of plastic wrap with a knife slit hole on the top, and left in the refrigerator for a week prior to using.
I did end up using more food coloring that the recipe (much more than I thought prudent.) The photo in the book showed them as being rather red, but perhaps the colorant they used was professional-grade and I was using
McCormick. I got a little scared after I added more than half the bottle, and decided to stop.
Note: When I originally reviewed the book and made the recipe, the book was only available in French. So some of the notes I provided were due to translation issues and terms. If you want to try the recipe, you can use
Google as a conversion calculator by simply typing in a phrase such as “150 grams in ounces” and it will convert for you.
Storage: Macarons should be stored in the refrigerator, where they can sit for up to two days. Remove from refrigerator two hours before serving.