Preparation Steps

• Line three baking sheets with parchment paper; set aside.
• Place egg whites in a mixing bowl and beat until frothy; gradually add superfine sugar and beat until glossy and stiff peaks form.
• Optionally add a few drops of food coloring and mix just until combined. Set aside.
• Sift almond flour and powdered sugar into a large mixing bowl.
• Mix the sifted almond flour and powdered sugar well with a large spoon.
• Gently fold 1/4 of the meringue into the almond mixture, then fold in the remaining meringue until combined.
• Fill a piping bag fitted with a round tip with the batter.
• Pipe small rounds onto the prepared baking sheets.
• Let the piped batter dry at room temperature for 1 hour.
• Preheat oven to 315°F.
• Bake the macarons for 12-15 minutes; rotate sheet after 6 minutes for even baking.
• Transfer baked macarons to a cooling rack; do not remove from sheets until cooled.
• Cool completely before filling.
• In a small bowl, beat egg whites and salt until frothy.
• Gradually add sugar and beat until stiff peaks form.
• Microwave corn syrup on high for 1.5-2 minutes or until boiling.
• Stream the hot corn syrup into egg whites while beating until glossy and stiff.
• Add vanilla extract and beat until combined.
• Pipe the marshmallow frosting on the flat side of a macaron shell and top with another shell.
• Assemble all macarons and refrigerate in an airtight container for 24 hours before serving.