French Macarons with Marshmallow Frosting

• Vegetarian
• Gluten free

• Refrigerated

  • 7 Egg white

• Condiments

  • 3/4 cup Corn syrup, light

• Baking & Spices

  • 1 3/4 cups Almond flour
  • 2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 1/2 cup Superfine sugar
  • 1 tsp Vanilla extract, pure

Found on diethood.com

Description

Ingredients

• 5 egg whites, at room temperature
• 1/2 cup superfine sugar
• 1-3/4 cups almond flour
• 2 cups powdered sugar
• 2 egg whites
• 1/4 teaspoon salt
• 1/4 cup sugar
• 3/4 cup light corn syrup
• 1 teaspoon pure vanilla extract

Directions

• Line three baking sheets with parchment paper ; set aside.
• Place the egg whites in your mixers bowl and mix until frothy; gradually pour in the superfine sugar, and continue to beat until the mixture is glossy and stiff peaks form.
• At this point, you may want to add in a few drops of food color and mix just until combined. Set aside.
• Sift together the almond flour and powdered sugar into a large mixing bowl.
• With a large spoon, mix well to incorporate the almond flour and sugar.
• Using a rubber spatula, gently fold in 1/4 of the meringue into the almond mixture.Continue folding the rest of the meringue until completely incorporated.
• Fit a piping bag with a 3/8-inch round tip and fill it with the macaron mixture.
• Pipe the batter into small rounds onto the prepared baking sheets.
• Allow to dry at room temperature for 1 hour.
• Preheat oven to 315.
• Bake the macarons for 12 to 15 minutes; cookies are done when they no longer jiggle when you touch them on top. Rotate the baking sheet after 6 minutes for even baking.
• Remove macarons from oven and transfer to a cooling rack; do not remove from baking sheets.
• Let completely cool.
• In a small mixing bowl beat egg whites and salt.
• Gradually add sugar, and continue to beat until soft peaks form.
• Microwave corn syrup on high for 1 1/2 to 2 minutes, or until boiling.
• Slowly pour a stream of the corn syrup over the egg whites, beating until mixture is stiff and glossy.
• Add vanilla and beat until thoroughly combined.
• After the macarons have completely cooled, turn half of the caps on their backs and pipe about 1/2 teaspoon of the filling onto it and cover with another cap.
• Once all of your macarons are assembled, put them in an airtight container, in the refrigerator and let them rest for 24 hours.