MARCH | APRIL 2017
Almond Facts
19
Almond Macarons
Prep Time:
45 minutes |
Cook Time:
20 minutes |
Makes:
24 cookies
DIRECTIONS
Preheat oven to 300°F.
1. Line two baking sheets with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake 18 to 20 minutes, turning pans halfway through baking. Keep a close
eye, as they will brown quickly.
7. Let cookies cool completely before removing from pans.
8. 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
