They might take a little more time and attention than most baked sweets, but the tender chewy cookie and creamy filling of these macarons are worth the effort. Mix and match filling flavors and cookie colors to find your favorite combinations.
Serves: 20Prep: 1 hour 50 minutesCook: 40 minutesTotal: 2 hours 30 minutesDifficulty: Hard
- 1 cup powdered sugar
- 1 cup Simple Truth™ Finely Ground Almond Flour
- 5 large egg whites, at room temperature, divided
- 1⁄4 teaspoon cream of tartar
- 1⁄2 cup plus 7 Tbsp. sugar, divided
- 1⁄4 teaspoon salt
- 2 teaspoons vanilla, divided (or other desired flavorings)
- Gel food coloring, if desired
- 10 tablespoons butter, room temperature and cut into pieces
- Sift together powdered sugar and almond flour. Set aside.
- In very clean mixing bowl, add 3 room temperature egg whites. Beat with electric mixer or stand mixer until foamy. Add cream of tartar; keep beating until egg whites turn white. Slowly add ½ cup sugar, ¼ teaspoon salt and 1 teaspoon vanilla. Keep beating until stiff peaks form. Add gel food coloring, if desired; mix to blend.
- Fold in ⅓ of the almond flour mixture until combined. Fold in remaining almond flour mixture until fully combined. Batter is ready when it flows like lava. A ribbon of batter will take about 30 seconds to disappear into the rest of the batter.
- Meanwhile, line 2 baking sheets with parchment paper. Place small amount batter under corners of parchment paper to adhere it to the pans.
- Transfer batter to piping bag fitted with ¼” round piping tip. Holding piping bag perpendicular to baking sheets, pipe mixture into 20 equally spaced 1½” rounds on each pan.
- Tap baking sheets on counter several times to release any large air bubbles. Smaller bubbles on the surface can be popped with a toothpick.
- Allow sheets to sit, uncovered, 45 minutes at room temperature or until tops are no longer sticky to the touch.
- Preheat oven to 325°F.
- Bake, one pan at a time, 12 to 14 minutes or until tops look dry, rotating pan halfway through.
- Allow cookies to cool completely on baking sheets.
- To make filling, place 2 egg whites and 7 tablespoons sugar in bowl of stand mixer set over a pan of simmering water. Stirring frequently, heat until mixture reaches 165°F.
- Remove from heat. Place in mixer fitted with whisk attachment. Beat on medium-high speed until stiff peaks form and bowl has cooled to room temperature.
- Switch to paddle attachment. Add butter, a few pieces at a time and beating well after each addition, until all butter is incorporated. If mixture looks curdled, keep beating until it comes back together. Add 1 teaspoon vanilla or other flavoring, as desired. Tip: Filling can be divided and flavored with different ingredients for more flavor varieties.
- Transfer filling to piping bag. Pipe filling on bottom of one cookie; sandwich together with second cookie.
- Cookie can be eaten immediately but for best texture, cover and refrigerate for at least 1 day before eating.
- Store refrigerated or freeze for longer storage.