Ingredients:
3 egg whites
1 Cup almond flour
1 3/4 Cups powdered sugar
2 tsp. salt
1/4 Cup granulated sugar
Filling (I will add a simple vanilla buttercream frosting at the end of this)
Parchment paper
Gel Food Coloring (Optional)
Directions:
1. With food processor, combine almond flour, powdered sugar, and one teaspoon of salt.
Sift into large bowl.
2. In stand-mixer with whisk attachment, beat egg whites and remaining salt on high until leaving tracks. Gradually add in the granulated sugar and beat until stiff peaks form. Add food coloring if using.
3. Gradually fold dry ingredients to egg whites with a rubber spatula. Put batter into piping bag with round tip.
4. Place 4 small dollops of batter onto every corner of a cookie sheet. This is to help the parchment paper stick to the cookie sheet. Trace one inch circles onto parchment about 2 inches apart. Place parchment onto cookie sheet with traced circles face down.
5. Fill in circles with batter. Drop pan 8 times. Let pans sit in room temperature for 30-60 minutes to set. You will know when batter is set when you can skim the top of the cookie with your finger without getting batter on it.
6. Bake cookies at 300˚F for 17-19 minutes on middle rack. Do not open oven while macarons are baking.
Filling:
2 Sticks softened butter
5 Cups Powdered Sugar
2 Tablespoons Heavy Whipping cream
1 teaspoon Vanilla extract
Gel Food coloring
Directions:
1. Beat butter with electric mixer on high for 2 minutes. Gradually add powdered sugar and beat until creamy. Add vanilla, whipping cream and food coloring if using. Beat for 2 minutes longer.
2. Place frosting in piping bag with round tip. Make a dollop of frosting on macaron and put another cookie on top. Repeat. Enjoy!
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