Try different flavors for a sweet, unique, colorful treat
I just LOVE this recipe for macarons. My friend Amalie and I first munched macarons at the famous Laduree bakery in Paris when we were three, and we’ve been eating them ever since! Last weekend we were shut inside because of the rain, so we decided to have some fun in the toasty kitchen. We found this basic recipe in my mom’s recipe box. After pouring, sifting, and folding the ingredients to create a soft batter, we divided it into three batches. Then we added mint extract to the first batch, cinnamon to the second, and orange juice to the last, plus a little food coloring to each. They were positively scrumptious!
Makes 16 macarons
3 egg whites
1/4 cupwhite sugar
1 2/3 cupsconfectioners’ sugar
1 cupfinely ground almonds
- Line a baking sheet with a silicone baking mat.
- Beat egg whites in a bowl until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners’ sugar and ground almonds in a separate bowl and fold the almond mixture into the egg whites.
- Spoon a small amount of batter into a pastry bag with a plain round tip. Pipe the batter onto the baking sheet in rounds. Let the piped cookies stand out at room temperature until they form a hard skin on top; about 1 hour.
- Preheat oven to 285 degrees F.
- Bake cookies until set but not browned – about 10 minutes; let cookies cool completely before filling with nutella or marshmallow!
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