Macarons
INGREDIENTS Macaron Shells 6 egg whites 1 cup and 1 Tbsp fine sugar 2 cups and 1 Tbsp icing sugar 2 3 / 4 cups almond flour food colouring ( if desired )
Red Velvet Filling 1 1 / 2 cups butter , softened 2 cups cream cheese 1 1 / 2 cups icing sugar 1 Tbsp lemon juice
METHOD Macaron Shells 1 . Beat egg whites until foamy . 2 . Gradually add fine sugar and continue beating until egg whites hold soft peaks . 3 . Sift icing sugar and almond flour in a separate bowl and quickly fold the flour mixture into the egg whites . 4 . Add food colouring if desired . 5 . Using a piping bag with a plain tip , pipe a small disk about 1 1 / 2 ” onto a baking tray lined with parchment paper . 6 . Lightly tap the baking tray to remove air bubbles . inthekitchen
7 . Let the piped cookies stand at room temperature for about an hour until they form a thin shell on top . 8 . Bake cookies at 290 ° F for about 11 – 13 minutes . 9 . Let cool completely before adding filling .
Red Velvet Filling 1 . Whip soft butter for a few minutes . 2 . Add icing sugar , lemon juice and cream cheese . 3 . Mix well , until filling is very smooth . 4 . Pair macaron cookies by size . Pipe one half with filling , and gently sandwich with other half .
Yield 3 dozen cookies ciao ! / dec / jan / two thousand twenty-one 39