Vanilla Macaroons

Recipe Makes: about 35 macaroons

Prep Time: 1 hr

Cook Time: 15 minutes

Total Time: 1 hr 15 minutes

INGREDIENTS FOR MACAROONS:

2/3 cup almond flour

½ cup powdered sugar

¼ cup granulated sugar

3 large egg whites; room temperature

¼ tsp cream of tartar

2 tsp vanilla extract

INGREDIENTS FOR FROSTING:

6 tbsp unsalted butter; room temperature

¾ cup + 2 tbsp powdered sugar

1 tsp milk

1 tsp vanilla extract

DIRECTIONS:

1. FOR MACAROONS: In the bowl of a stand mixer combine egg whites and cream of tartar. Whisk for about 2 minutes on high or until soft peaks form.
2. Slowly add in granulated sugar and vanilla extract. Beat for about 1 minutes or until still peaks form. While the eggs whites are whipping, sift the almond flour and powdered sugar at least 2 times before adding it to the egg whites.
3. Once the egg whites are whipped and the flour is sifted, add the flour to the egg whites. Gently fold the flour in, go clockwise and when you hit the 12 cut though the center. Keep folding until you reach a molten lava or ribbon thickness. About 35 strokes. (But its better to under fold by a few that to over fold)
4. Line a baking sheet with a silicone macaroon mat. Pour the batter into a piping bag, and pipe the macaroons starting from the center and slowly move up. Fill until the first macaroon outline on the mat is filled, or until you reach your desired size.
5. Raise the macaroon tray 6” above the table and drop them a few times to pop the air bubbles. Let them sit for at least 30 minutes – 1 hr or until the top is dry and doesn’t stick to your finger when you touch them.
6. While the macaroons are drying, preheat the oven to 300 F. Bake the macaroons at 300 F for 15 minutes. Allow to cool completely before taking off the mat.
7. FOR FROSTING: In a small bowl beat together butter, powdered sugar, milk, and vanilla extract. Whip for about 2-3 minutes or until fluffy.
8. ASSEMBLY: Once the macaroons have cooled, they are ready to be assembled. Match up macaroons that are similar in size and place them with the inside up.
9. Place the frosting into a piping bag and being frosting one side of the macaroon and close it with the other. Chill before serving. Enjoy!

*MACAROON TIPS*

OTHER YUMMY VARIATIONS TO TRY:

• Lemon Macaroons
• Oreo Macaroons
• Chocolate Macaroons

STEP BY STEP INSTUCTIONS:

Gather all ingredients.

FOR MACAROONS: In the bowl of a stand mixer combine egg whites and cream of tartar. Whisk for about 2 minutes on high or until soft peaks form. Slowly add in granulated sugar and vanilla extract. Beat for about 1 minutes or until still peaks form. While the eggs whites are whipping, sift the almond flour and powdered sugar at least 2 times before adding it to the egg whites.

Once the egg whites are whipped and the flour is sifted, add the flour to the egg whites. Gently fold the flour in, go clockwise and when you hit the 12 cut though the center. Keep folding until you reach a molten lava or ribbon thickness. About 35 strokes. (But its better to under fold by a few that to over fold)

Raise the macaroon tray 6” above the table and drop them a few times to pop the air bubbles. Let them sit for at least 30 minutes – 1 hr or until the top is dry and doesn’t stick to your finger when you touch them. While the macaroons are drying, preheat the oven to 300 F. Bake the macaroons at 300 F for 15 minutes. Allow to cool completely before taking off the mat.

FOR FROSTING: In a small bowl beat together butter, powdered sugar, milk, and vanilla extract. Whip for about 2-3 minutes or until fluffy.

ASSEMBLY: Once the macaroons have cooled, they are ready to be assembled. Match up macaroons that are similar in size and place them with the inside up. Place the frosting into a piping bag and being frosting one side of the macaroon and close it with the other. Chill before serving. Enjoy!