How to make them for yourself!

11/27/2018

Instructions

You'll first want to combine the powdered sugar, almond flour, and ½ teaspoon of salt, into a food processor, but this is optional if you want a finer smoother top on the cookie. In another separate bowl you will want to beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form, once again a hand mixer is optional, a stand-up mixer will work as well. Gradually add the granulated sugar until fully incorporated. It says about 1/4 cup of sugar but I would recommend 1/2 cup to 3/4 cup. Continue to beat until stiff peaks form (many websites say that once you get perfect stiff peeks you should be able to turn the bowl over your head with nothing falling out. But I would not recommend trying this unless you are 100% certain that it is stiff peeks unless you want to risk starting over.) Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined. Then you will want to add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up. Now you will want to get your pans ready and transfer the mixture into a piping bag, but a simple ziplock bag works just fine. This part is optional but It works, to place 4 dots at each corner of the pan then lay down the parchment paper down these will ensure that the paper won't move as much while they bake. After you've done this you are ready to start piping out the cookies, I would make each about a quarter to a half dollar size (the coins). But there are always sheets that you can print off to use. After they are piped out you want to tap the pan on the stove about 5 taps for each side. This will ensure that the "feet" of the cookie will rise instead of go out, by getting most of the air bubbles out. Now you will want to let them sit out in room temperature for 30 min to an hour, so they will gain a skin-like layer on them so they will rise and keep their shape. Preheat the oven to 300˚ F once they have the skin layer, you should be able to run a finger over them without getting any raw food on you or leaving a dent. Then you want to put them in for about 17 minutes, then take them out and let cool for 15 minutes. Once you have they should slip off the parchment paper easily, but if they stink that mean they are a little underbaked and should be put bake in for a minute or two. Then put them on the cooling rack for half an hour. Now as you let them cool you should work on the filling, I used vanilla buttercream as the filling, so now I will tell you how to make it as well. First, you will want to add the butter to a bowl and mix it for 1 minute to get a nice creamy-like consistency. Then sift in the powdered sugar and beat it in then add the vanilla and beat in while adding the cream in slowly until the consistency is right. Transfer the cream into the piping bag and once the cookies are fully cool you can add the filling to make the sandwich like cookie. Now it is recommended to let them settle for 24 hours for the best taste but this is not necessary for you can eat them either way, they will most likely taste the same.

Ingredients

MACARONS

1 ¾ cups powdered sugar
1 cup almond flour, finely ground
1 teaspoon salt, divided
3 egg whites, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
2 drops pink gel food coloring (regular food coloring works just fine)

VANILLA BUTTERCREAM

1 cup unsalted butter, 2 sticks, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons heavy cream