After an unexpectedly busy day yesterday, I am here with the beginning of the….
Five Days of Cookies!!
One of my favorite things about coming home for the holidays is having free reign of the kitchen to make a BUNCH of cookies! I obviously can’t eat all the cookies myself, but I love to bring them as favors to friends, as a dessert to dinner parties, or just take pictures of them and try not to stuff them all in my face at one time.
First up are the ever so light french macarons!
These cookies was per my mother’s request. Ever since I first had one of these delightful cookies in France, I told myself they must be difficult to make and I would just have to go back to Paris to truly get the flavor and perfection of a french macaron.
But then I looked up the recipe…. SO much easier than what I thought! While they still do take a little skill and equipment to make, it is WAY easier to whip up a batch of these in your home than to hop on a plane to France.
French Almond Macarons
Print this recipe!
Adapted from Martha Stewart
- 1 cup powdered sugar
- 3/4 cup almond meal
- 2 large egg whites, room temperature
- 1/4 teaspoon cream of tarter
- 1/4 cup sugar
- 1 teaspoon almond extract
- 1 batch homemade marshmallow fluff
In a mini food processor, pulse the powdered sugar and almond meal together. Pulse for 10 – 20 seconds until evenly combined. Set aside.
In the bowl of your stand mixer fitted with the whisk attachment, beat egg whites for about 2 minutes, until frothy. Then add in the cream of tarter. Beat for another 2 – 3 minutes, or until soft peak form. Then add in the sugar and almond extract.
This is a soft peak:
Beat the egg white mixture on low, slowly increasing the speed of the mixer to high. Beat until stiff peak form in the bowl. This may take about 8 – 10 minutes.
This is a stiff peak: It’s able to hold it’s shape more
Then carefully and gently fold the sugar and almond meal into the egg white mixture until throughly combined.
Preheat oven to 375 degrees F.
Transfer batter of a plastic bag fitted with a round pastry bag tip (I used Wilton tip #12) and pipe small rounds of batter onto a parchment lined cookie sheet. The rounds should be about the size of a quarter.
Once you have filled the pan, firmly tap the pan down onto the counter to release any captured air bubbles. Allow pan to sit about 15 minutes before putting into oven.
When ready to bake, place cookie sheet in the oven and turn down temperature to 325 degrees. Bake for about 8 – 10 minutes, rotating the pan 180 degrees halfway through cooking. Allow cookies to cool completely on sheet pan.
Raise the oven temperature to 375 degrees again and allow to heat for 5 minutes, before putting the next cookie sheet into the oven.
Once all the cookies are cool, sandwich about 1 teaspoon of marshmallow fluff filling between the cookies. Cookies will keep fresh covered for up to three days.
But get creative with your cookies! Make the filling or cookie more festive by adding food coloring to the mix! Just add a few drops of food coloring while the mixtures are whipping up in the bowl!