Easy Macaroon Cookie

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg whites, large

• Baking & Spices

  • 3/4 cup Almond flour
  • 1 pinch Cream of tartar
  • 4 1/2 cup Powdered sugar
  • 1/2 cup Sugar, fine

• Dairy

  • 1 cup Butter, unsalted

Found on slickhousewives.com

Description

Ingredients

• How to make Macaroons:
• Shells:
• 3/4 cup almond flour {I used Bobs Red Mill Almond Meal/Flour }
• 1 cup confectioners sugar
• 2 large egg whites, room temperature
• 1 pinch cream of tartar
• 1/2 cup extra fine sugar {I used regular sugar and sifted it}
• Optional: gel food coloring by Wilton
• Buttercream Filling:
• 1 cup unsalted butter
• 3 1/2 cups confectioners sugar
• Optional: different extracts for flavoring

Directions

• Line two baking sheets with parchment.
• If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least 1/2-inch apart.
• Sift almond flour and confectioners sugar together 2-3 times. Set aside.
• Whisk egg whites with a hand mixer until foamy. Add cream of tartar and beat until soft peaks form. Reduce speed and gradually add extra fine sugar. Increase speed and beat until stiff peaks form.
• Sift flour mixture over whites with a fine sieve. Discard any lumps or coarse bits that remain.
• Fold mixture together with a rubber spatula -using short strokes at first -until just combined . The batter will be very stiff.
• Here is where you will want to add the Gel Food Coloring if you would like to tint your Macaroons. You will place a small amount of the gel food coloring on the end of a rubber spatula.
• Use bigger folds once batter loosens. When batter is ready, it should fall from the spatula in a thick ribbon.
• Transfer mixture to a piping bag. In a pinch, you can also use a gallon-size Ziploc bag: just snip a teeny bit from one of the bottom corners. Twist and clip the top of the bag to avoid overflow.
• On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew.
• Let piped macarons stand uncovered for 15 minutes to form a crust.
• Preheat the oven to 300°F (150°C)
• Bake the macarons one sheet at a time for about 18-20 minutes. Itll take longer for larger macarons. The macarons are ready when they come off the sheet easily.
• Now directions for the delicious Buttercream!
• Cream butter and confectioners sugar together in a large bowl using a hand mixer or stand mixer. Beat on high speed until light and fluffy. If mixture is stiff, use 1 or 2 tablespoons of milk or cream to loosen.
• {optional} Add your extract in small drops. Beat until flavor is thoroughly incorporated.
• Transfer icing to a piping bag and pipe on half the macaron shells. Sandwich with remaining shells.
• You can eat these right away or put them in an airtight container in the refrigerator.