Macaroons
Chef Sammy
In this recipe, you will learn how to make classic vanilla macaroons, which are a great starting point for experimenting with different flavors and fillings.
Course Dessert
Cuisine American
- 1 3/4 cup Powdered
- 1 cup Almond Flour
- 3 Egg whites large
- 1/4 teaspoon Tartar cream
- Salt
- 1/4 cup Sugar
- 1/2 teaspoon Vanilla
- Food color ( I add a few drops of beetroot juice but you can do whatever you prefer)
Filling:
- 4 oz Cream Cheese
- 3 tablespoons Heavy cream
- 2 tablespoons Blueberry jam
- 1 cup Powdered sugar
- Salt
Line your baking sheets with your macaroon silpat mats.
Beat egg whites with cream of tartar till frothy.
Add salt and sugar and beat till glossy.
Add the powdered sugar and almond flour to mixing bowl folding it a spoonful at a time.
Stir in your beetroot juice or food color Fill your icing bag and pipe circles the size of the rounds on your silpat
Tap the baking tray about 20 times on the counter to remove all the air bubbles
Let the cookies sit at room reform an hour or until it develops a skin
Bake for 29 minutes at 250 till done.
Remove and cool completely
Filling:
Combine all ingredients till smooth.
Fill your icing bag and pipe the macaroon and sandwich it.
Let it rest and set for an hour or so then enjoy .