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Macaron Cookies Recipe

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This recipe for Macaron Cookies is from Zouka's Middle Eastern Cuisine and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
The Cookie:
2 egg whites (cold)
1 cup of powdered sugar
3/4 cup almond flour
2 1/2 tbsp regular sugar
Food coloring to give it the color or to make one color

The Filling:
1 8 oz cream cheese
1 12 oz jar of jam (raspberry or strawberry)
Mix together until soft
Directions:
Directions:
In a large bowl, sift the sugar and almond flour together, then set aside. In the mixer, beat the egg whites on low speed for 3 min. Then, slowly add the sugar to it on medium speed for 3 more minutes. Add in 2 drops of food coloring, then mix on high speed for 2 min until fluffy and stiff peaks form. Using a rubber spatula, gently fold the almond into the egg mix and give it around 50 soft strokes to incorporate into the mix.

Place a piece of parchment paper on a cookie sheet. Using pastry piping bag, create a drop the size of a quarter. Make a 2 inch space between them and then gently slam the tray on a flat surface to release air bubbles. Let them rest for 30 to 40 minutes. Preheat oven to 325º and bake for 15 to 18 minute. Cool the macarons, then stuff with filling.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
1/2 hour

 

 

 

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