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French Almond Macaroons Recipe


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     French Almond Macaroons

Category   Desserts - Breads
Sub Category   None
Servings   30

1 1/4 c. confectioners sugar
1 1/2 c (4oz) slice almonds, finely ground
All-purpose flour, for dipping
3 lrg eggs whites
Pinch of Salt
1/4 c. granulated sugar
1/4 tsp pure vanilla extract
1/2 recipe Swiss Meringue Buttercream

1. Preheat 300 degrees. Sift c. sugar into a bowl. Whisk in almonds; set aside. Line 2 baking sheets with parchment and mark circles using 1 1/2-in cutter dipped in flour. 2. Put egg whites in the bowl of an electric mixer fitted with the whisk attachment, Beat on med. until foamy, then beat in salt. Beat in g. sugar, 1 tsp at a time, until med-soft peaks form. Transfer mixture to a lrg bowl. 3. Using rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets. 4. Transfer mixture to a pastry bag fitted with a 1/2-in plain tip. Pipe mixture into marked circles . Bake rotating sheets halfway through, until macaroons are slightly firm and can be gently lifted off parchment, 20 to 25 min. Let cool on sheets 5 min. Transfer macaroons on parchment to a wire rack, let cool completely.
5. Spread 2 tsp buttercream on flat side of half the macaroons, then sandwich together with remaining halves, keeping flat sides together. Refrig until firm, about 20 min. before serving

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