Macaroon Cookies

Macaroon Cookies

Ingredients:

• 4 large egg whites
• 1/4 tsp. cream of tartar
• 1/2 tsp. extract such as vanilla, almond, coconut, etc
• ¾ cup superfine sugar
• 1–2 drops gel food coloring
• 1⅓ cups almond flour
• 1½ cups confectioners’ sugar
• Vanilla Buttercream icing, colored if desired

Directions:

1. Wipe down a large glass or metal mixing bowl with lemon juice or vinegar. Add egg whites. Cover and refrigerate for 24 hours.
2. When ready, remove and bring to room temperature. Line three large baking sheets with silicone baking mats or parchment paper. Set aside.
3. Add cream of tartar and extract to egg whites. Using a handheld mixer or stand mixer fitted with a whisk attachment, beat together on medium speed until very soft peaks form. Stop beating.
4. Add about 1/3 of the superfine sugar. Beat on medium-high speed for five seconds, and then with the mixer continuing to run, add another 1/3 of the sugar. Beat for five seconds, then with the mixer continuing to run, add the remaining sugar. Beat on medium-high speed until stiff glossy peaks form.
5. Using a rubber spatula, slowly and gently fold the food coloring into the egg whites.
6. Sift the almond flour and confectioners’ sugar together in a large glass or metal mixing bowl. Use a spoon to help work any larger pieces through the sieve.
7. Slowly fold the beaten egg whites into the almond flour mixture in 3 separate additions, folding until combined before adding the next addition.
8. Continue folding the batter until it thins out into the consistency of honey. It’s best to go very slow so you don’t accidentally over-mix.
9. Spoon the macaron batter into a piping bag fitted with a medium round piping tip. Holding the piping bag at a 90 degree angle over the baking sheet, pipe batter in 2 inch rounds about 1-2 inches apart on prepared baking sheets. The piped macaron batter flattens out. Bang the pan a couple times on the counter to pop any air bubbles, then use a toothpick to pop any remaining air bubbles. Let the piped macarons sit out until they are dry, usually 30-60 minutes.
10. Preheat the oven to 325 F. Bake for 13 minutes. As the macaron shells bake, they should form feet. Test for doneness, bake until the macarons don’t move around when touched. Add one minute longer if needed and retest until done and remove from the oven. Let the shells cool on the baking sheet for 15 minutes, then transfer to a cooling rack to continue cooling.
11. You can spread buttercream filling with a knife or pipe it using the same round tip you used for the macaron batter. Cover and refrigerate them overnight so the macarons and flavors can mature. Bring to room temperature before serving.