Ingredients
Scale
- 240g almond flour
- 240g powdered sugar
- 240g granulated sugar
- pinch salt
- 200g egg white
- 1/4 tsp lemon juice
- 50g granulated sugar
Instructions
- Sift together almond flour, powdered sugar and first quantity of granulated sugar. Whisk in salt.
- In a standing mixer, begin beating your egg whites until frothy. Continue whipping, add lemon juice, and gradually incorporate 50g sugar, until you form shiny, glossy, stiff peaks.
- Using a rubber spatula, fold in one half of the dry ingredient mixture into the meringue at a time. Continue mixing until the batter is smooth, yet firm.
- Fill a piping bag with the batter and pipe nickel-size rounds onto a parchment lined baking sheet, about 1 inch apart.
- Firmly rap the baking sheet onto a flat surface to release trapped air. This may seem aggressive, but it will help the macaroons achieve the desired shape.
- Preheat the oven to 375F and allow the piped macaroons to sit in a dry space for a least thirty minutes, or until they are dry to the touch.
- Place the macaroons in the oven, using two baking trays, one inside the other.
- Bake for about 15 minutes, or until slightly crisp on top.
- Allow the macaroons to cool on the sheet for 2-3 minutes. Allow the cookies to completely cool before sandwiching them with a desired filling.
- Category: Dessert