Pomegranates365: Classic French Macarons

Macarons are delicious treats anytime of the year. I first made macarons about three years ago and since have been experimenting with different flavors. Depending on quality of ingredients and environment (room temperature/humidity) macarons may have different texture. I have been able to make macarons with consistent texture at average room temperature and less humid conditions. This recipe does not require cooked sugar mixture (Italian Meringue) as Matcha Green Tea Macarons shells do.

Ingredients:

Macarons (shells)

140 grams egg whites (at room temperature, ideally separated 3 days prior to baking/kept in the refrigerator)
160 grams caster/superfine baker's sugar
160 grams almond flour/almond meal
180 grams powdered/confectioner's sugar

2-3 drops Pomegranate juice for light pink color or organic concentrated vegetable colorant

Filling

Nutella, Bonne Maman thick marmelade/jam of your choice, or Crème Pâtissière

Directions:

Sift almond flour and powdered sugar together in a large container and set aside. Place egg whites in a large bowl (dry ingredients will be added later to egg whites). Beat egg whites using electric mixer with whisk attachment at low speed for 1-2 minutes until foamy and not liquid. Add caster/superfine baker's sugar gradually and continue to beat at medium speed, while regularly checking for soft peaks. After about 5-7 minutes, glossy, soft peaks will start to form. Add 2-3 drops of coloring or pomegranate juice. Using a spatula gently fold almond flour/powdered sugar mixture into egg whites (this process is called macaronage). Continue macaronage for a few minutes until batter is glossy and forms thick ribbon. Stop at this stage so the batter does not become too liquid.
Line baking sheets with parchment paper and start piping macarons with a diameter of 0.5 inch / 1.5cm. Let piped macarons rest in a dry place for 15-25 minutes, until the surface dries and is not sticky to touch. Bake at 140-150C (280F) for 12 minutes.