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1 ounce Granulated sugar
1 tablespoon Dried egg white powder
7 Egg whites
8 ounces Almond flour
1 pound Powdered sugar
Liquid food color (optional), as needed
Buttercream, lemon curd, jam, ganache or other filling, as needed
Yield: 120 Cookies
1. Sift the granulated sugar and dried egg whites together, add to the fresh egg whites and whip to stiff peaks.

2. Sift almond flour and powdered sugar together to combine well.

3. Fold almond flour mixture into the stiffly whipped egg whites. Add a few drops of food color if desired. If the mixture looks dull, continue to fold until the batter develops a shine.

4. Using a pastry bag fitted with a medium plain tip, pipe the macaroon batter onto a silicone mat or paper-lined sheet pan. Each macaroon should measure 1/2 inch (12 millimeters) wide and 1/4 inch (6 millimeters) tall. If the mark left by the piping tip does not dissolve within 1 minute, stir the batter a little more then continue piping.

5. Rest for 10 minutes before baking.

6. Bake at 400°F (205°C) until golden brown, for approximately 12 minutes.

7. Allow the cookies to cool, then remove them from the silicone mat or sheet pan.

8. Spread a thin layer of buttercream, lemon curd, jam or ganache on the bottom (pan side) of one cookie and gently press another cookie onto the filling, top side out.



Notes: Type: Almond Petit Four
 
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