Macaron Cookies
One of my best and worst character traits is that I don’t give
up.
These French macarons are the perfect example.
I’m obsessed with them. Half because they are amazing and
delicious. And half because I can only seem to get them perfect half the time.
They are a challenge. And that’s why I love them and why they
keep me interested.
The problem is that I keep trying to tweak the recipe.
But if you want to try to make some of these amazing treats, I
recommend you follow this recipe to the t.
It will be well worth it.
Ignore the different colors. That’s half the reason I keep
messing them up.
You will need…
2 cups powdered sugar, divided
1 cup ground almonds, make sure they are ground into a fine
powder
3 egg whites
¼ teaspoon salt
Start by preheating your oven to 330 degrees F.
Then, prep two baking sheets with parchment paper.
Start by combining 1 cup of the powdered sugar with the 1 cup
of almond powder.
 |
| Ignore the red food coloring. When I figure out how to make it work, I will let you know. |
Sift the mixture to make sure that there are no large chunks
in the powder.
Then, in a medium bowl, beat the egg whites until the peaks
are very stiff. The stiffer the peaks, the better your cookies will turn out.
When the peaks are stiff, slowly beat in the remaining cup of
powdered sugar.
The mixture will become nice and shiny.
When the powdered sugar is completely beaten in, slowly add in
the sugar and almond mixture with a plastic spatula. Do not beat it in.
When the mixture is completely combined, put it in a piping
bag. Or if you are ghetto like me, you can put it in a big zip lock bag and cut
off the tip.
Pipe the mixture onto the parchment paper into little 1 inch
rounds. They will grow slightly so try and make them small.
Make sure they are 2 inches apart.
Let the cookies rest for 30 minutes to get all the air bubbles out.
Bake them for 16-18 minutes.
They should be puffed and delicious.
Remove them from the oven and let them cool till you can
remove them from the parchment paper to cool completely.
Be careful, they are very delicate.
Now you can eat them plane or make little sandwiches with your
favorite filling.
I seriously suggest some lemon cream cheese frosting.
Love and Beer Floats
Angela
French Macaron Cookies
2 cups powdered sugar, divided
1 cup ground almonds, make sure they are ground into a fine
powder
3 egg whites
¼ teaspoon salt
Start by preheating your oven to 330 degrees F.
Then, prep two baking sheets with parchment paper.
Start by combining 1 cup of the powdered sugar with the 1 cup
of almond powder.
Sift the mixture to make sure that there are no large chunks
in the powder.
Then, in a medium bowl, beat the egg whites until the peaks
are very stiff. The stiffer the peaks, the better your cookies will turn out.
When the peaks are stiff, slowly beat in the remaining cup of
powdered sugar.
The mixture will become nice and shiny.
When the powdered sugar is completely beaten in, slowly add in
the sugar and almond mixture with a plastic spatula. Do not beat it in.
When the mixture is completely combined, put it in a piping
bag. Or if you are ghetto like me, you can put it in a big zip lock bag and cut
off the tip.
Pipe the mixture onto the parchment paper into little 1 inch
rounds. They will grow slightly so try and make them small.
Make sure they are 2 inches apart.
Let the cookies rest for 30 minutes to get all the air bubbles out.
Bake them for 16-18 minutes.
They should be puffed and delicious.
Remove them from the oven and let them cool till you can
remove them from the parchment paper to cool completely.
Be careful, they are very delicate.
Now you can eat them plane or make little sandwiches with your
favorite filling.