Preparation Steps

• Line three baking sheets with parchment paper and set aside.
• Place 5 egg whites in a mixer bowl and beat until frothy; gradually add superfine sugar, continue beating until glossy stiff peaks form.
• Optional: add a few drops of food coloring and mix until combined. Set aside.
• Sift almond flour and powdered sugar into a large bowl and mix well.
• Gently fold 1/4 of the meringue into the almond mixture using a rubber spatula, then fold in the rest until fully incorporated.
• Fit a piping bag with a 3/8-inch round tip and fill with the macaron 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 macarons for 12 to 15 minutes until they no longer jiggle. Rotate trays halfway through baking.
• Remove macarons from oven and transfer to a cooling rack without removing them from the sheets.
• Allow macarons to cool completely before filling.
• For the frosting: Beat 2 egg whites with salt until foamy.
• Gradually add sugar and continue beating until soft peaks form.
• Microwave corn syrup on high for 1.5 to 2 minutes until boiling.
• Slowly pour hot corn syrup into egg whites while beating until stiff, glossy frosting forms.
• Add vanilla extract and beat until well combined.
• Pipe about 0.5 teaspoon of marshmallow frosting onto half the cooled macaron shells, then top with remaining shells to form sandwiches.
• Store assembled macarons in an airtight container in the refrigerator and let rest for 24 hours to develop flavor.