There’s nothing that screams holiday season quite like fresh baked cookies! The best part about these babies are that they can be made every time of the year for many different occasions (or just because)!
I really enjoy cooking dinners at home, but I never really got into baking. This recipe was definitely difficult since these cookies are so delicate! However, it is the most wonderful time of the year and I was up for a challenge.
- 1 3/4 cups confectioners sugar
- 1/4 cup fine sugar
- 1 cup almond flour
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 3 egg whites
- pinch of salt
- Chocolate chips
- Heavy Cream
- Chocolate icing
- Piping bag with 1/4 inch round tip
- Baking sheets
- Silicone baking mats*
- Mesh sieve
- Preheat oven too 300 degrees Fahrenheit.
- Line 3 baking sheets with silicone mats (I used parchment paper-oops!).
- Whisk together the confectioners sugar and almond flour in a bowl.
- Sift the sugar and almond flour into another bowl. It will take a while, so be patient. I promise it is worth it- this makes the mixture light and fluffy! (pictured above)
- Toss any left over flour in the mesh.
- Beat together the salt, cream of tartar, and egg whites until frothy (shown below).
- Slowly add fine sugar to the eggs mixture and beat well.
- Pour the egg mixture into the flour mixture.
- Use a rubber spatula to bring together the two mixtures and fold until they are fully dissolved together. Turn the bowl with each fold to evenly mix for about 3 minutes.
- Pour the batter into a pastry bag with a rounded tip.
- Create 1 1/4 inch circles with the batter and place on the baking sheet (this should make about 24 cookies per sheet).
- Let cookies sit for about an hour to fully form. I put mine into the oven too early and they became too runny. I also used parchment paper on my sheets instead which caused them to spread instead of form into their perfectly sized circles. The cookies should no longer be sticky when you put them into the oven.
- Bake until the cookies are shiny and have risen to create what appears to be the bottom layer.
- Transfer to a cooling rack. (Remember- macaron cookies are extremely delicate and light so do not move them until you are positive that they are ready!)
- Peel the cookies off the mat (parchment paper in my case) and add your choice of filling. I was frustrated with time at this point so I used a store-bought chocolate icing at first. I also bought a small bottle of peppermint oil and mixed that with melted chocolate chips to create a more holiday-inspired filling.
- You can’t forget the sprinkles! Add these to the filling before sandwiching the cookies together.
- Ps. You can also use food coloring in the cookie batter to make your favorite color combinations.
To finish wrapping up (no pun intended but that is definitely what I am doing right now), I would like to say that next time I make these (probably around New Years), I need to set aside much more time and come up with a better plan of action. I made the macarons without knowing what I really wanted the end result to be.
When cooking or baking, it is important to figure out all of your additions and flavors ahead of time. I also had no idea how much effort went into creating the perfect macaron until I made mine imperfectly. However, as you know, every day is a new opportunity for a learning experience; especially on theimbeccableblog.