Estimated Time: 60 Minutes
Makes: 5 dozen
If you know me then you know that my absolute favorite dessert is macarons, specifically pistachio.
These tricky little things took me 5 times to get right.
I mastered the perfect Cinnamon Roll Macaron thanks to Taste of Home.
Here is their recipe I used with a few modifications in order to get the perfect macaroon.
Ingredients
4 large egg whites (Room temperature! It's a must)
1 1/2 cup almond flour
1 1/4 cups confectioners' sugar (powdered sugar)
1 Tbsp ground cinnamon
3/4 cup of sugar
Filling
4 ounces cream cheese, softened
3 Tbsp butter, softened (room temperature, don't microwave)
1 tsp vanilla extract
1 1/2 cups confectioners' sugar (powdered sugar)
Additional ground cinnamon
Do not preheat your oven until step 7
1. Place egg whites in a small bowl, let stand at room temperature for another 15 minutes.
2. In another bowl, sift almond flour, confectioners sugar and cinnamon together.
3. This is the tough part. You need to get this right in order to have the right consistency. Beat egg whites on medium speed until soft peaks form. Gradually add 1 tbsp of sugar at a time, beating on high until stiff peaks form.
4. Now fold in almond flour mixture, small amounts at a time using a baking spatula. Do not over mix.
5. Get yourself a piping bag and cut a small hole at the bottom. Fill your bag with the mixture.
6. In order to get the same sizes, I recommend purchasing a macaroon mat to help you pipe the right size circles. If you do not have them, pipe 1-in-diameter cookies 2 in apart onto parchment lined baking sheets.
7. (This step is mine, not listed on the taste of home recipe) Let your macaroons sit for 30 minutes so the shell can form. If you feel it after 30 minutes they should be hard. During this time, preheat your oven to 325 degrees. (I made the mistake the first few times of preheating my oven way to soon and the oven was to hot for the macaroons.)
8. Now its time to bake for 9-12 minutes until lightly browned and firm to the touch.
9. Let sit on baking sheet for 3 minutes. Transfer to wire rack, and cool completely.
Filling
10. In a small bowl, beat softened cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners' sugar until fluffy. Refrigerate until mixture firms to spreading consistency, about 10 minutes
11. Get yourself another piping bag and pipe 1/4 teaspoon onto the bottom of each of half of the cookies; top with remaining.
Store in airtight containers in the refrigerator.
Enjoy:) Stay tuned for more macaroon recipes.
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