3 cups icing sugar
2 cups almonds, sliced or ready almond flour
1 cup/6 egg whites
Pinch of salt
2 drops of your choice of food color
- Pulse the almonds to a fine flour by sifting and repulsing. Add a few spoons of icing sugar, to keep the almond flour dry and clump free. Set aside.
- Wash the mixing bowl really well, free of grease.
- Beat the egg whites and salt on medium heat, until frothy.
- Increase the speed to high and add icing sugar, one spoon at a time leaving a few seconds between each addition until the sugar is incorporated.
- When the eggs form stiff peaks, set aside.
- In a separate bowl, add the almond flour. Using a spatula, add the egg whites, and gently fold in to form a uniform mixture. Add a few drops of food color and fold in. Add the mixture a piping bag.
- Line a large baking sheet with parchment paper. Pipe large drops of macaron batter leaving an inch of space in between each, to form a matrix. Let them rest on the counter for 15 to 20 minutes.
- Preheat the oven to 325 degree F.
- Place the baking sheet in the middle rack and bake for 17-20 minutes, until they rise and are shiny. Remove the parchment paper and let them cool completely. Repeat until you have finished all the batter.
- Peel the cookies off the sheet and sandwich them with jelly, or your favorite cream.
- I have used home made berry jam and cream cheese and honey filling. Enjoy!