NEWS IN A NUTSHELL
Almond Macarons Cooking Time: 15 minutes Difficulty: Medium Servings: 24
Ingredients Batter: • 1⅛ cups Blue Diamond Almond Flour • 1½ cups powdered sugar • 3 large egg whites, room temperature • 2 tablespoons granulated sugar • ½ teaspoon cream of tartar Vanilla Buttercream Filling: • 4 tablespoons unsalted butter, room temperature • ¼ teaspoon salt • 1 cup powdered sugar • 1 teaspoon vanilla extract
Directions 1. Preheat oven to 300°F. 2. L ine two baking sheets with parchment paper. 3. Combine Blue Diamond Almond Flour and powdered sugar in a food processor and process until very fine, about 40 seconds. Sift into a bowl to remove any large clumps. 4. In a stand mixer, whip egg whites on medium-high speed until soft peaks form. Add granulated sugar and cream of tartar while machine is running. Continue to whip until stiff and glossy peaks form. 5. Using a rubber spatula, gently fold in almond flour mix one third at a time. Do not overmix. Transfer mixture into a large piping bag.
6. Pipe 1-inch circles onto the parchment paper, leaving 2 inches of space in between. Tap trays against the countertop to release extra air from cookies. Let sit for 30 minutes, until they form a dry skin. 7. Bake 18 to 20 minutes, turning pans halfway through baking. Keep a close eye, as they will brown quickly. 8. L et cookies cool completely before removing from pans. 9. F or filling, beat butter and salt until fluffy, about 2 minutes. Slowly add powdered sugar and vanilla and beat until light and smooth, about 3 to 4 minutes. Transfer to piping bag and pipe between two cookies.
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ALMOND FACTS
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