Macaroons III

Macaroons III recipe pinit

Macaroons are believed to have originated in Italy and were introduced to France by Catherine de’ Medici’s Italian pastry chefs.

This is vegetarian and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

Difficulty: Intermediate Prep Time 20 min Cook Time 15 min Rest Time 30 min Total Time 1 hr 5 mins
Servings: 12 Calories: 1800
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. In a bowl, sift together the almond flour and powdered sugar.
  3. In a separate bowl, beat the egg whites until frothy. Gradually add the granulated sugar and continue beating until stiff peaks form.
  4. Gently fold the almond flour mixture into the egg whites until well combined.
  5. Add the vanilla extract and food coloring (if desired) and fold until evenly distributed.
  6. Transfer the mixture into a piping bag fitted with a round tip.
  7. Pipe small rounds onto the prepared baking sheet, leaving space between each macaroon.
  8. Tap the baking sheet on the counter a few times to release any air bubbles.
  9. Let the macaroons rest for 30 minutes to develop a skin.
  10. Bake in the preheated oven for 15 minutes, or until the macaroons are set.
  11. Remove from the oven and let cool completely on the baking sheet.
  12. Once cooled, gently remove the macaroons from the parchment paper.
  13. Serve and enjoy!
Nutrition Facts

Servings 12


Amount Per Serving
Calories 150kcal
% Daily Value *
Total Fat 9g14%
Total Carbohydrate 15g5%
Sugars 12g
Protein 2g4%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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