This makes about 2 dozen Macarons
Dry Ingredients
1.5 cup confectioners' sugar
3/4 cup super fine almond flour
Sift together your confectioners' sugar and almond flour
Wet - Meringue Ingredients
3 large egg whites, at room temperature
5 tablespoons granulated sugar
1 teaspoon pure vanilla extract
Few drops of pink gel food coloring (optional)
Preheat oven to 280 degrees
Step 1. Beat your egg whites to form stiff peaks
Step 2. Gradually add in your sugar and vanilla
Step 3. If you decide to color your macarons now's the time to incorporate a few drops of your food coloring to the meringue by gently folding it into your mixture
Step 4. Once you've tinted your meringue gently fold in your almond flour mixture half batch at a time
Step 5. Transfer your batter to a pastry bag and pipe onto a pre-lined baking sheet (we used a silicone liner and parchment paper both worked well but the silicone seemed to work better)
Step 6. Pipe 1 inch circles onto the baking sheets, space these out by about an inch and a half
Step 7. Before you place your baking sheets in the oven allow them to set on the counter for about 20-30 minutes. They're ready when you touch them and no batter comes off on your fingers
Step 8. Place in oven for about 18 minutes, turning your baking sheets halfway through
Step 9. Let cool completely, first in the pan and then on a cooling rack
Step 10. Prepare your filling, and pipe onto the flat side of one of your cookies and top with an equal shaped cookie and voila you've got yourself a cookie sandwich!
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