Preparation Steps

• Line three baking sheets with parchment paper and set aside.
• Place 5 egg whites in the mixer bowl and beat until frothy; gradually add superfine sugar and continue beating until stiff, glossy peaks form.
• Optional: Add a few drops of food coloring and gently mix until combined; set aside.
• Sift almond flour and powdered sugar together into a large bowl; mix thoroughly with a large spoon.
• Gently fold 1/4 of the meringue into the almond mixture using a rubber spatula; then continue folding in the remaining meringue 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 macarons dry at room temperature for 1 hour to form a skin.
• Preheat oven to 315°F (157°C).
• Bake macarons for 12 to 15 minutes, rotating the baking sheet halfway through. Cookies are done when they do not jiggle when touched on top.
• Remove macarons from oven and transfer to a cooling rack without removing from baking sheets. Let cool completely.
• Meanwhile, prepare the marshmallow frosting by beating 2 egg whites and salt in a small bowl until foamy.
• Gradually add 1/4 cup sugar to the egg whites, beating until soft peaks form.
• Microwave light corn syrup on high for 1.5 to 2 minutes until boiling.
• Slowly pour hot corn syrup into egg whites, beating until the mixture becomes stiff and glossy.
• Add vanilla extract and beat to combine thoroughly.
• Once macarons have cooled, pipe about 0.5 teaspoon of marshmallow frosting onto half of the macaron shells, then sandwich with the other halves.
• Store assembled macarons in an airtight container in the refrigerator and let rest for 24 hours before serving.