Almond Macarons - Sarawagi Group

Almond Macarons

Almond Macarons Image

Almond Macarons


Unsalted Butter Extra Dry 84% 4 tbsp
Raj Icing Sugar 2.5 cup
Raj Breakfast Sugar 2 tbsp
Cream of Tartar 1/2 tbsp
Egg White 3
Salt 1/4 tbsp
Blue Daimond Almond Flour 1 cup
IFF Vanilla Flavour 1 tbsp
Process :   Preheat oven to 300°F.
  1. Line two baking sheets with parchment paper.
  2. Combine almond flour and powdered sugar in a food processor and process until very fine, about 40 seconds. Sift into a bowl to remove any large clumps.
  3. In a stand mixer, whip eggs on medium-high speed until soft peaks form. Add granulated sugar and cream of tartar while machine is running. Continue to whip until stiff and glossy peaks form.
  4. Using a rubber spatula, gently fold in almond flour mix one third at a time. Do not over mix. Transfer mixture into a large piping bag.
  5. Pipe 1-inch circles onto the parchment paper, leaving 2-inches of space in between. Tap trays against the countertop to release extra air from cookies. Let sit for 30 minutes, until they form a dry skin.
  6. Bake 18 to 20 minutes, turning pans halfway through baking. Keep a close eye, as they will brown quickly.
  7. Let cookies cool completely before removing from pans.
  8. For filling, beat butter with salt until fluffy, about 2 minutes. Slowly add powdered sugar and vanilla and beat until light and smooth, about 3 to 4 minutes. Transfer to piping bag and pipe between two cookies.

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