Easy Macaroon Cookie Recipe

Ingredients

Shells:

• 3/4 cup almond flour {I used Bob's Red Mill Almond Meal/Flour }
• 1 cup confectioners sugar
• 2 large egg whites, room temperature
• 1 pinch cream of tartar
• 1/2 cup extra fine sugar {I used regular sugar and sifted it}
• Optional: gel food coloring by Wilton

Buttercream Filling:

• 1 cup unsalted butter
• 3 1/2 cups confectioners' sugar
• Optional: different extracts for flavoring

Instructions

1. Line two baking sheets with parchment.
2. If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least 1/2-inch apart.
3. Sift almond flour and confectioners' sugar together 2-3 times. Set aside.
4. Whisk egg whites with a hand mixer until foamy. Add cream of tartar and beat until soft peaks form. Reduce speed and gradually add extra fine sugar. Increase speed and beat until stiff peaks form.
5. Sift flour mixture over whites with a fine sieve. Discard any lumps or coarse bits that remain.
6. Fold mixture together with a rubber spatula -using short strokes at first -until just combined . The batter will be very stiff.
7. Here is where you will want to add the Gel Food Coloring if you would like to tint your Macaroons. You will place a small amount of the gel food coloring on the end of a rubber spatula.
8. Use bigger folds once batter loosens. When batter is ready, it should fall from the spatula in a thick ribbon.

See full instruction on : slickhousewives.com