Almond Macaroons

Cooking Time

15 minutes

Difficulty

Medium

Serves Up To

24

Nutrition Information

Total Fat4.5g
Cholesterol5mg
Sodium35mg
Potassium
Total Carbohydrate15g
Dietary Fiber<1g
Sugars13g
Protein2g

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.

Ingredients

  • 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

Included in this recipe