7 ounces egg whites (room temp is best)
5 ounces sugar
1 tablespoon dried egg whites (optional, I didn't have any)
8 ounces almond flour (I used pistachios)
16 ounces powdered sugar
if desired, food coloring - any color that reflects the selected interior filling. I used cocoa powder. just enough to make them chocolate colored
to make the almond flour (in this case pistachio flour) use a food processor to grind the nuts with the powdered sugar
Almost there
run it until the mixture looks like sand
you will need to have a pastry bag with a plain tip and a couple of sheet trays with parchment or a silpat
in mixing bowl whip the egg whites to froth.
stir sugar and dried egg whites together, add to the frothed egg whites and whip to medium stiff peaks
fold almond flour mixture into the whipped egg whites. the batter should have a light shine, not a dull, matte look.
pipe the macaroons with a medium plain tip. as big or as small as you want them. they should not spread too much.
rest for 20 minutes before baking. if you don't they tend to crack.
bake at 400 for approximately 12 minutes or until firm.
remove from silicone mat when cool
fill with lemon curd, ganache, any flavored butter cream, jam, etc.
when you assemble them. remember they are very fragile. use a twisting motion similar to how you split open oreos, just reversed
Like I told you, she likes ice
While the recipe pleases me, Olivia's booties make me sad. Very sad.
ReplyDeleteoh they are sooo entertaining. pure comedy gold.
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