Macaroon Ingredients:
1 1/4 cups of powdered sugar
2/3 cup almond flour
pinch of salt
2 egg whites
1/4 teaspoon of cream of tarter
1 Tablespoon of sugar
1/4 teaspoon vanilla
A small amount of food coloring
*SILPAT cookie sheet
1. Sift together powdered sugar, almond flour, and salt. Set aside.
2. Beat egg whites for about 30 seconds on medium speed until white and frothy.
3. Add in cream of tarter and beat for 60 seconds on high. The eggs should be white in color and hold the line of the whisk.
4. Continue to beat adding in the sugar, vanilla and food coloring for another 60 seconds until peaks are stiff and the whites are shiny. Do not whip for longer than 60 seconds.
5. Now fold in the almond flour mixture with a rubber spatula. About 30 strokes. You don't want to over mix otherwise the macaroons will not do what they are supposed to.
6. Most recipes call for filling an icing bag with the batter and squeezing out 1 1/2 inch rounds, but I prefer to use my tiny cookie scoop. The cookies end up being a lot more uniform in size and I feel like I have more control. Don't even try to get away with using parchment paper. *You have to use a SILPAT cookie sheet. It's the only way they'll ever come off! Here's about what they should look like.
The above are Chocolate Macaroons, stay tuned for the recipe! Otherwise you might end up in tears with something that looks like this! These were on of my first attempts. I didn't care for this recipe at all!
7. Thump them down a couple of times on the cookie sheet and let them sit for 30 minutes forming a hard skin on the top.
8. Preheat oven to 350 degrees.
9. Bake for 7 minutes then rotate your cookie sheet and bake for another 6-7 minutes.
10. Let them cool completely.
11. Add filling by either spooning a generous Tablespoon into the center of your cookie or piping it on in rounds. If you spoon it on, you can use the top to gently press the mass of filling out towards the edges. Either way make sure not to handle the macaroon on the tops, they are very delicate and will smash in and not be as pretty. Handle the cookies by holding them on their sides.
12. Et Voila! Enjoy!
Filling Ingredients:
1 1/2 cups of mixed berries (I used Frozen)
2 Tablespoons of water
1/4 cup of butter + 1/2 cup of butter at room temperature
1/4 cup of powdered sugar + 1 cup of powdered sugar
2 teaspoons of fresh squeezed lemon juice
1. Heat water, berries, and 1/4 cup of powdered sugar to a boil. Cook until the fruit begins to break down.
2. Blend in a blender on high until smooth.
3. Strain using a sieve until all the seeds are eliminated. Set aside.
4. Whisk 1/2 cup of butter and 1 cup of powdered sugar until smooth.
5. Add lemon juice and SOME of the syrup to taste and consistency. You don't want your filling to be too runny, but you want the delicious flavor of the berries. So go SLOWLY and make sure you have a good consistency. Set aside the rest of the syrup to use as a garnish or as syrup for pancakes!
You may choose to drizzle a little of the berry syrup along the plates, it adds beauty and flavor!
Hope you enjoy!
I really enjoyed using the leftover syrup on our pancakes the next day :-) It brought back good memories of spending the night at one of my best friend's houses growing up. They made pancakes and fresh syrup every saturday and they always had about 4 different kinds. The berry syrup was my fav!
