Toasted Marshmallow Macarons

• Gluten free

• Refrigerated

  • 2 Egg whites, large

• Baking & Spices

  • 3/4 cup Almond flour
  • 1 pinch Cream of tartar
  • 1 1/2 cup Powdered sugar
  • 1/4 cup Sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/4 cup Butter
  • 1/2 tbsp Milk

• Desserts

  • 4 oz Marshmallows, mini

Found on goodmorningcali.com

Description

Ingredients

• ¾ cup almond flour
• 1 cup powdered sugar
• 2 large egg whites, room temperature
• ¼ cup sugar
• pinch of cream of tartar (I used lemon juice)
• ¼ cup butter
• ½ cup powdered sugar
• ½ tbsp milk
• ½ tsp vanilla extract
• 4 oz mini marshmallows

Directions

• Sift together almond flour and powdered sugar in a medium-sized bowl.
• In a separate bowl, beat egg whites on a medium speed until foamy. Add cream of tartar or lemon juice and beat again until soft peaks form. (Soft peaks- when you lift the mixer out of the whites, the peaks/tips should bend over.)
• On a low speed, slowly add in granulated sugar.
• Beat again on a medium-high speed until stiff peaks form. These peaks should stand up straight and not bend or fall into itself when you lift up the mixer.
• Sift flour/powdered sugar mixture over whites and fold in with a spatula. Do not overmix! It should be ready when you lift your spatula up and see the edges of the mixture ribbon blend into the batter after a few seconds.
• Transfer batter to a pastry bag and cut a ½ inch hole or use a ½ inch plain round tip.
• Pipe small rounds about an inch apart on parchment-lined baking sheets. Tap bottom of the sheets on a table when done to release trapped bubbles. Pre-heat oven to 375 degrees.
• Keep the sheets at room temperature for 30 minutes to an hour. When you can softly touch the top of a macaron shell and cleanly take your finger away, it’s ready! Drop the oven temperature to 325 degrees.
• Bake for about 10 minutes. They’re done when you can cleanly lift one off the parchment paper.
• Let cool for 5 minutes and take them off the tray. Pair together similar sized shells and move on to the frosting.
• In a medium bowl, mix the butter until creamy. Slowly add in powdered sugar, milk, and vanilla extract.
• Turn oven to broil. Line a baking sheet with parchment paper and pour an even layer of mini marshmallows. Place sheet under broiler and watch carefully for about a minute as it toasts.
• When the marshmallows are still hot, scrape them into the butter mixture and mix until smooth. Wait until the frosting is cooled, before using.
• Once cooled, pipe a small amount of frosting onto half the shells and top with another! Enjoy!!