Cookie
1/4 cup ground almonds
1 cup confectioners sugar
2 extra-large egg white
1/2 tsp. vanilla
Filling
1/2 stick of butter, room temperature
3/4 cup powdered sugar
1 1/2 tbs. of honey
Instructions
Place the ground almonds and confectioners sugar in a food processor and process for 15 seconds. Sift the mixture into a bowl. Line 2 baking sheets with parchment paper.
Place the egg whites in a large bowl and whip until holding soft peaks. Gradually beat in the superfine sugar to make a firm, glossy meringue. Beat in the vanilla until fully incorporated.
Using a spatula, fold the almond mixture into the meringue one-third at a time. When all the ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter. The batter should be a thick, ribbon-like consistency when you scoop using the spatula.
Pour the batter into a pastry bag with either a plain tip or a cut tip of about 3/4 inch. Pipe small circles onto the prepared baking sheets. Once piped, tap the baking sheets firmly onto a countertop to remove air bubbles. Let the cookies stand at room temperature for 30 minutes. Preheat the oven to 325 degrees F.
Bake in the oven for 10-15 minutes. Cool for 10 minutes. Carefully peel the macaroons off the parchment paper and let them cool completely.
For the filling, mix the butter and powdered sugar until it becomes a creamy and smooth texture. Slowly add in the honey until it is well incorporated.
To assemble, spread the buttercream icing evenly onto a macaron cookie and place another atop. These will work perfectly as a party favor or as a delectable gift to loved ones for any occasion.
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