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To make these light Meringue cookies, gently fold the almond flour mixture into the egg whites, but be careful not to overmix. The end result is a light and fluffy vanilla treat.

Beth Branch
Recipe by MyRecipes October 2015

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Credit: Beth Branch
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine powdered sugar and almond flour in a food processor. Process for 30-40 seconds, or until mixture has a very fine and light texture.

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  • Whip egg whites with an electric mixer on medium-high speed until soft peaks form. With mixer running, slowly add granulated sugar and vanilla. Continue whipping until stiff peaks form.

  • Gently fold almond flour mixture into egg whites, being careful not to overmix. The final mixture should be smooth and glossy.

  • Line two baking sheets with parchment paper or silicon baking mats. Transfer macaron batter to a piping bag with a small round tip. Pipe 2-inch circles, about an inch apart, on both baking sheets. Tap baking sheets against the counter to release air bubbles.

  • Let the macarons shells rest in a dry place for 20-30 minutes, or until you can touch the shells without the batter sticking to your fingers.

  • While cookies are drying, preheat oven to 350°F. Place 1 baking sheet of cookies on bottom oven rack of preheated oven, and immediately reduce temperature to 300°F. Bake cookies 16 minutes. Crack oven door open, and continue baking with oven door ajar until edges of cookies can be gently lifted from parchment, 5 to 8 minutes. Cool completely on baking sheet, about 20 minutes. Repeat process with remaining cookies, making sure to return oven temperature to 350°F before placing baking sheet in oven and reducing temperature to 300°F.

  • Gently remove cookies from parchment paper. Pipe desired filling onto half of the cookies (about 1 tablespoon per cookie); top with remaining cookies to form a sandwich.

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