Authentic Macarons Recipe Paris, France

Add the ground almonds and the confectioners' sugar to a food processor, then pulse until it turns powder-like. Sift to remove any lumps.

In a clean, grease-free, and dry bowl, gently whisk 6 egg whites until foamy, then start adding the sugar in thirds, whisking about a minute after each addition. Once all the sugar has been incorporated, the firm, glossy whites should have formed, at which point you need to fold in the food coloring.

With a spatula, gently fold the almond-and-sugar powder into the egg whites and set aside. Whisk the remaining 1/2 egg white until foamy and fold it into the egg white batter.

Transfer the meringue batter into a piping bag fitted with a 10mm (1/2-inch) tip. Line several baking trays with parchment paper (you will pipe the macarons, one tray at a time, as the meringue will remain stable while in the piping bag).

Pipe 1.5-inch (3-4 cm) rounds of batter, making sure there is enough space between each, onto a parchment-lined baking tray. Lightly tap the baking tray against the working surface a few times so the rounds spread a bit. Leave the tray uncovered for 10 minutes so the macarons form a crust on the surface.

Bake in a 150°C/300°F oven for 14-15 minutes.

Once baked, take out of the oven and immediately proceed to carefully lift the corners of the parchment paper, then pour a small amount of water under the parchment and onto the baking tray, making sure not to overdo with water as that will cause the macaron shells to become soggy. The humidity and steam that's produced will help to remove the macaron shells more easily once they've cooled.

Once cooled, cautiously remove the macaron shells off the parchment and place them on a plate flat-side up.

Then, repeat steps 5, 6, 7, and 8 until you're out of the macaron batter.

For the bubblegum marshmallow filling, first, prepare the gelatin — if you opted for powdered gelatin, soften it in 1 tbsp of cold water for 5 minutes or 10 minutes in the case of sheet gelatine.

Mix the 40 ml (2 tbsp + 2 tsp) of water with the sugar and the 40g (1 oz) of inverted sugar, stirring only until the sugar has dissolved, and then bring the syrup to a boil, cooking until it reaches the temperature of 110°C/230°F.

Place the gelatin (squeeze the excess water from the sheet gelatin, if using, beforehand) into a bowl together with the rest of the inverted sugar. Start whisking the gelatine and the inverted sugar at medium speed and then slowly pour the still-hot syrup down the sides of the bowl, then increase the speed and beat until the temperature has fallen to 40°C/104°F, at which point add the bubblegum flavoring.

Spoon the bubblegum marshmallow into a piping bag. Pipe a small mound of marshmallow on top of the flat side of half the macaron shells, then cover with the remaining shells.

Store in an airtight container and refrigerate for a minimum of 12 hours.

Before serving, bring to room temperature.