I can't take all the credit for this one, I did have one great sous-chef! These were a lot harder to make then expected. The ingredients are simple, but everyone warned me that they are harder than they look. Now I know! It took a couple tries and there is still some perfecting to be done, but I have to say I am pretty darn happy with the results.
They are the perfect little cookie. Bite size, pretty, great as a gift, and you can color them and flavor them however you like. I chose rose flavored, pink, macaroons with a cinnamon butter creme center. Oh-so-delightful! Here is how you make them:
- 2/3 cup ground almonds (or almond flour, which is what I used)
- 1 1/2 cup powdered sugar
- 3 egg whites (at room temperature)
- 5 tbs granulated sugar
- 1 tsp vanilla extract
- 1 tsp rose water
Butter cream filling:
- 7 tbs unsalted butter
- 3 tbs water
- 3 tbs granulated sugar
- 1 egg
- 1/2 tsp cinnamon
Preheat oven to 375
- Mix together the almond flour (or ground almonds) and powdered sugar (this is also where you would add the rose water)
- In a separate bowl, beat the egg whites on high until they are thick and foamy and create stiff peaks. Gradually add the granulated sugar to the egg whites as you are beating them
- Add vanilla and food coloring to above mixture
- Once the meringue has a glossy texture, it is done
- Stir in half of the flour mixture, folding from the bottom. Then add the second half and stir lightly. Be sure not to over mix this as you want to keep the consistency of the meringue!
- Place the batter in a pastry bag and squeeze them onto a cookie sheet in little circles about an inch in diameter.
- Let them dry out for 15-30 mins. You'll know they are ready to be baked if you can lightly touch the top of one and it does not stick to your finger.
- Bake for 15 minutes (tip: Add a second baking sheet underneath so that the macaroons don't burn)