French Macaron Cookies
Ingredients
- 2 cups Confectioners??? Sugar
- 1 cup almond flour
- 3 egg whites
- 1/4 teaspoon cream of tartar
- pinch of salt
- 1 teaspoon Pure Vanilla Extract, 4 Oz.
- Color Right Performance Food Coloring Set
- 1/4 cup granulated sugar
- List of ingredients that you can add to your cart by selecting and then choosing "Add Selected to Cart"
- Unbleached Parchment Paper, 30 Sq. Ft.
- Decorating Bags, 16-Inch Disposable Piping Bags, 12-Count
- Extra Large Round Tip 1A
Instructions
- Preheat oven to 275?F. Prepare 2 cookie pans with parchment paper. Fit a 16 in. decorating bag with tip 1A.
- Sift confectioners? sugar and almond flour together, discarding any bits of almond flour that are too large to pass through the strainer.
- In a large bowl, beat egg whites, cream of tartar and salt on high speed until foamy, then with the mixer running, slowly add the sugar. When the mixture reaches soft peaks, add vanilla and color.
- Continue whipping just until mixture forms stiff peaks.
- Gently pour the almond mixture over the whipped egg whites so they don?t deflate. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the mixture holds a 10 count, meaning when batter falls from the spatula to the bowl it takes about 10 seconds until it fully blends into the rest of the bowl in the batter. This way, the almond mixture is fully hydrated but egg whites still retain some air. The mixture is thick enough to pipe without running everywhere, but the peak at the top of each piped cookie will fall on its own, making a perfectly smooth cookie. This takes about 45 turns, but depending on how aggressively you fold, it can be more or less.
See full instruction on : wilton.com
