french macaroons (macarons)


salted caramel macaroons are probably one of my favorite cookies. i love the chewy and lightness of the cookies. with caramel and sea salt. forget.about.it. YUM.

i used a recipe for chocolate macarons, but just left out the cocoa because i did not want chocolate cookies. i also researched other macaron recipes and kind of combined techniques/tips. this seemed to work well. all the cookies tasted good and about half looked pretty 🙂

FRENCH MACARONS (originally found here)
1 cup powdered sugar
½ cup ground almonds
2 large egg whites, at room temperature (microwaving for 10 secs make them just the right temp)
5 tablespoons granulated sugar

grind powdered sugar and almonds together – set aside
whip egg whites until they hold soft peaks
while whipping on low speed, add granulated sugar one T at a time, until blended
whip mixture on high until it holds stiff peaks
fold in almond and sugar mixture until combined, pour into a zip-loc bag and snip off corner

line cookie sheets with parchment paper and pipe batter onto the paper – a little bigger than hershey kiss size

let batter sit for 20 minutes while pre-heating oven to 300
then bake for 15 minutes – let cool on parchment

make and add any filling you wish – sandwich cookies – eat cookies!

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