FRENCH ALMOND MACAROONS
Categories Cookies Egg Dessert Bake Quick & Easy Kosher for Passover
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Sift confectioners' sugar into a bowl. Whisk in almonds; set aside. Line 2 baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour. Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl. Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe mixture into marked circles on prepared baking sheets. Bake, rotating sheets halfway through, until macaroons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on sheets 5 minutes. Transfer macaroons on parchment to a wire rack; let cool completely. Spread 2 teaspoons buttercream on flat sides of 1/2 the macaroons, then sandwich w/ remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Md Fatus
[email protected]I would not recommend this recipe to anyone.
Azeem Aslam
[email protected]These macaroons were a complete disaster. I followed the recipe exactly and they still turned out terrible.
HAZAR MOHAMAD
[email protected]I'm not sure what I did wrong, but my macaroons turned out flat and dense.
Raveena Dahal
[email protected]These macaroons were a bit dry, but the flavor was still good.
NOOB SAMIR
[email protected]I had some trouble getting the macaroons to hold their shape, but they still tasted great.
Tresor Mana
[email protected]These macaroons were a bit too sweet for my taste, but they were still very good.
Adnan king
[email protected]I followed the recipe exactly and the macaroons turned out perfectly. They were crispy on the outside and chewy on the inside.
Armando Casas
[email protected]These macaroons were easy to make and turned out beautifully. I love the delicate almond flavor.
sweety das
[email protected]I'm not a huge fan of macaroons, but these were surprisingly good. The texture was perfect and the almond flavor was not overpowering.
josh Ramirez
[email protected]These macaroons were a hit at my dinner party! They were so light and airy, and the almond flavor was divine. I will definitely be making these again.