|The crumbled ones and the good ones. They're friends.|
Now, you might be wondering how macaroons have anything to do with the sex of the baby. They don't. But the filling does! I used a quick mixture of marscapone cheese with.........cherry preserves!! To make the filling a nice PINK color for a GIRL!!! Woot!
Almond Macaroons makes roughly 30 shells
1 1/4 cups confectioner's sugar
1 1/2 cups almond flour
3 large egg whites
Pinch of salt
1/4 cup granulated sugar
1/4 teaspoon almond extract
First, set the egg whites out so they become room temperature, this will help when whipping them. I left them out for about 2 hours before making the macaroons.
Preheat the oven to 300 degrees Fahrenheit. Line two cookie sheets with a silpat or parchment paper. Sift the confectioner's sugar into a medium bowl. Whisk the almond flour into the bowl as well. Set aside.
Bake for 20 to 25 minutes, rotate the cookie sheets halfway through. Let cool for a few minutes then transfer to a wire rack to cool completely. Match up the cookies with similar sized cookies so each one has a pair. Place a small amount of your preferred filling onto one cookie, then sandwich it together with the other cookie.
Like I said, I used marscapone and cherry preserves. How much of each just depends on personal taste. I really liked this filling because the marscapone and cherry wasn't too sweet and balanced out the sweetness of the cookies. I also liked it because it was PINK, of course!