Cookie- Macarons

By ,

2020-12-27T16:03:38

Ingredients:

Instructions:

  1. For the Macarons:
  2. Separate the eggs, put the whites in a bowl. Cover with saran wrap and poke a bunch of holes in it. Let them age for 1-2 days. Prepare the piping bag. Place parchment paper on 2-3 cookie sheets and get out the macaron template that is in the piping tools box,
  3. Put the almond flour and confectioners sugar in the food processor and blend well. Sift into a large bowl. There will be about a ramakin's worth of larger almond flour left to throw out.
  4. Add the room temperature egg whites into a very clean bowl.
  5. Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
  6. Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
  7. Begin folding in the 1/3 of the dry ingredients.
  8. Be careful to add the remaining dry ingredients and fold gently.
  9. The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Getting to this phase takes a while, it made my arm tired! Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
  10. Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). If using the template I printed out, the dollops should fill all the way to the lines. Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven. 1
  11. Bake at 300F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet. * In our oven it took around 16-17 minutes total. It's better to make them a little dry and the filling will make them chewy Notes- He has a great video to watch if I want to see then entire process.