Special equipment Oven with convection setting, 4 baking sheets, 3 silicone baking mats, Fine-mesh sieve, Pastry bag with 1/4 inch round tip
PREHEAT oven 300F using convection setting. LINE 3 baking sheets with silicone mats. MEASURE X sugar and almond flour by spooning them into measuring cups and leveling with a knive. Transfer to a bowl and whisk to combine.
SIFT the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left. Just toss it.
Beat egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high and gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes. TRANSFER the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold. ADD the food coloring and extract. Continue folding and turning, scraping down the bowl until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes. TRANSFER the batter to a pastry bag fitted with a 1/4 inch round tip. Pipe 1 1/4 inch circles on to baking silicone baking sheet using template. Firmly tap the baking sheets several times against the counter to release any air bubbles.
Bake the first batch until the cookies are shiny and rise 1/8 inch to form a foot about 20 minutes. Transfer to a rack to cool completely. Repeat using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling.
Originally Submitted
3/15/2018
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