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Whip Up Some Macarons

Sunday, May 14, 2017

 Raspberry Lemonade Macarons


1 cup powdered sugar
3/4 almond flour
2 egg whites (room temperature)
1/4 cup granulated sugar
Food coloring gel (optional)

Filling
Raspberry Jam


1 Sift powdered sugar and almond flour into a large bowl
2 In a separate bowl preferably your kitchen aid with the whisk attachment beat your egg whites for 1 minute and then add your granulated sugar in halves. Beat for another 3 minutes until your egg whites form stiff peaks
3 Add your food coloring and 1-2 teaspoons of your flavoring. Beat for another minute.
4 Using a rubber spatula combine your dry and wet mix whipping them together until your batter is lava like
5 Pour your batter into a piping bag fitted with a round tip 
6 Pipe your batter onto your macaron #silpat 
7 Let your piped batter rest for an hour 
8 In a preheated oven at 350 bake your cookies for about 13-14 minutes
9 Allow cookies to cool for 30 minutes
10 Assemble cookies by spooning or piping 1 tablespoon of raspberry preserve or desired filling on one cookie and sandwiching them together

Happy Baking!

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