this is a fool proof and easy recipe to make these cute macaroons
What you need:3/4 cup or 12 tablesp. of ground almonds ( or ground unsweetend coconut, ground haselnut etc) 2 egg whites ( large size, temp. and age dosn’t matter) a pinch of cream of tarter 1 cup powderd sugar 1/4 sugar ( i used vanilla flavored sugar) 1/2 teasp. of any flavoring or extract you like: almond, vanilla, coconut…. and any fluffy crusting buttercream, i have used chocolate since i made vanilla macaroons. (for the color of the macaroons in the pic, i used 11 red +3 yellow drops of food coloring) set the oven to 325 fahrenheit or 165 celcius. combine the ground almond ( or else) and the powdersugar in a bowl and set a side. in a clean, grease-free bowl of a stand mixer, whip the egg whites on low speed using the wire whip attachment until frothy. increase the speed to medium-high and add the pinch of cream of tarter and slowly add the sugar. continue whipping until stiff peaks form. add the stiff egg white to the bowl with the dry ingredients and fold it in with a whisk, it takes about 30 folds to all is combine ( DO NOT OVER FOLD). scape the batter into a pastry bag fitted with the tip and pipe mounds, about 1 1/4 inches across, at least 2 inches apart on the pans. rap the pans firmly (and flatly) on the counter to release any air bubbles. bake for 10-12 min, or until the cookies are dry on the top. they should be smooth and gently domed and the insides will still be soft and a little moist. let them cool completely on a cookie rack. fill a pastry bag fitted with the buttercream of your choice and pipe a quarter sized mound of buttercream into half of the shells, then sandwich them with their naked halves. Good luck 🙂 tipp: macaroons will taste better even the next day… store them refrigerated for up to a week. If at all possible, set them out at room temperature for a few hours before consuming.