Description
Fantabulous colored, bite-sized macaroons. Divide batter into thirds and color one-third pink and flavor with raspberry flavoring; color one-third yellow and flavor with lemon flavoring; color one-third pale blue and flavor with vanilla. Fill and make sandwich cookies with filling of choice, like peach jam or strawberry preserves.
Ingredients
- 3 egg whites
- 6 tablespoons superfine (castor) sugar
- 1 cup finely ground almonds
- 1 ½ teaspoons finely ground almonds
- 1 ⅓ cups confectioners’ sugar
Instructions
- Preheat the oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicone mat.
- Whisk egg whites in a clean metal mixing bowl until thick
- about 5 minutes. Whisk superfine sugar into egg whites until thick
- glossy
- and stiff peaks form
- 5 to 8 more minutes.
- Sift almond meal and confectioners’ sugar over beaten egg whites; gently fold in
- retaining as much air as possible.
- Divide meringue into separate bowls to flavor and color
- if desired.
- Spoon meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets
- leaving about 2 inches between cookies.
- Let cookies stand at room temperature to form a thin skin
- about 15 minutes.
- Lift the baking sheets; let drop from several inches above the work surface to adhere cookies to the baking sheets.
- Bake in the preheated oven until tops are dry
- about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper
- about 45 minutes.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 hr 35 mins
Servings: 24