Ingredients
Shells:- 3/4 cup almond flour {I used Bob's Red Mill Almond Meal/Flour }
- 1 cup confectioners sugar
- 2 large egg whites, room temperature
- 1 pinch cream of tartar
- 1/2 cup extra fine sugar {I used regular sugar and sifted it}
- Optional: gel food coloring by Wilton
- 1 cup unsalted butter
- 3 1/2 cups confectioners' sugar
- Optional: different extracts for flavoring
Instructions
- Line two baking sheets with parchment.
- If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least 1/2-inch apart.
- Sift almond flour and confectioners' sugar together 2-3 times. Set aside.
- Whisk egg whites with a hand mixer until foamy. Add cream of tartar and beat until soft peaks form. Reduce speed and gradually add extra fine sugar. Increase speed and beat until stiff peaks form.
- Sift flour mixture over whites with a fine sieve. Discard any lumps or coarse bits that remain.
- Fold mixture together with a rubber spatula -using short strokes at first -until just combined . The batter will be very stiff.
- Here is where you will want to add the Gel Food Coloring if you would like to tint your Macaroons. You will place a small amount of the gel food coloring on the end of a rubber spatula.
- Use bigger folds once batter loosens. When batter is ready, it should fall from the spatula in a thick ribbon.
See full instruction on : slickhousewives.com
