Almond Macarons
Cook Time:
15
Minutes
Difficulty:
Medium
Serves Up To:
24
Servings
Nutrition Information
Total Fat | 4.5g |
---|---|
Cholesterol | 5mg |
Sodium | 35mg |
Total Carbohydrates | 15g |
---|---|
Sugars | 13g |
Protein | 2g |
Ingredients
Batter:
1⅛ cups Blue Diamond Almond Flour
1½ cups powdered sugar
3 large egg whites, brought to room temperature
2 tablespoons granulated sugar
½ teaspoon cream of tartar
Vanilla Buttercream Filling:
4 tablespoons unsalted butter at room temperature
¼ teaspoon salt
1 cup powdered sugar
1 teaspoon vanilla extract
Directions
- 1
Preheat oven to 300°F.
- 2
Line two baking sheets with parchment paper.
- 3
Combine almond flour and powdered sugar in a food processor and process until very fine, about 40 seconds. Sift into a bowl to remove any large clumps.
- 4
In a stand mixer, whip eggs on medium-high speed until soft peaks form. Add granulated sugar and cream of tartar while machine is running. Continue to whip until stiff and glossy peaks form
- 5
Using a rubber spatula, gently fold in almond flour mix one third at a time. Do not over mix. Transfer mixture into a large piping bag.
- 6
Pipe 1-inch circles onto the parchment paper, leaving 2-inches of space in between. Tap trays against the countertop to release extra air from cookies. Let sit for 30 minutes, until they form a dry skin.
- 7
Bake 18 to 20 minutes, turning pans halfway through baking. Keep a close eye, as they will brown quickly.
- 8
Let cookies cool completely before removing from pans.
- 9
For filling, beat butter with salt until fluffy, about 2 minutes. Slowly add powdered sugar and vanilla and beat until light and smooth, about 3 to 4 minutes. Transfer to piping bag and pipe between two cookies.
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