Ingredients
5 egg whites room temperature
½ tsp meringue powder
½ cup granulated sugar
1 ⅔ cups almond flour sifted
2 ⅘ cups powdered sugar sifted
Mrs. Richardson’s salted caramel sauce
Directions
i. Sift together almond flour and powdered sugar into a large bowl and set aside.
ii. In a mixer with a whisk attachment, whip the egg whites on medium speed until they become white and foamy, then add the cream of tartar.
iii. Increase the mixer speed to medium-high and slowly add in the granulated sugar (VERY SLOW or else it will deflate the meringue, and the cookies will be flat)
iv. After all the sugar is added turn the mixer up to the highest speed and beat until stiff peaks form.
v. Sift in half of the dry ingredient mix and fold with a spatula until combined. Then sift/fold in the remaining dry ingredients. (you don’t want to overmix the batter, or it will remove the air and the macarons won’t rise as much in the oven) Batter should be a “ribbon-like” consistency (whatever that means).
vi. Line a large baking sheet with parchment paper (a put a little bit of the batter in all four corners of the pan, below the parchment paper so it doesn’t move when you pipe the macarons)
vii. Scoop the batter into a piping bag with a round tip. Proceed to pipe about one-inch rounds
viii. Pick up the pan and drop it into the tras--onto the counter a few times to bring the air bubbles to the surface then you can pop them with a toothpick if you’re insane
ix. Let the macarons sit out for 30-40 minutes or until a shell/skin like layer forms on the surface. (you should be able to touch the top of the macaron without the batter getting messed up) I left them out for 2 hours tbh
x. Preheat the oven to 300°F.
xi. Bake for 15 minutes
xii. Let the macarons cool on the pan before taking them off or else they will break and that will suck some of mine broke that’s why everyone only gets ONE. Sorry.
xiii. Add a drop of Mrs. Richardsons salted caramel to the center and form a sandwich. You can make your own caramel sauce if you’re not making 1000 other cookies.
5 egg whites room temperature
½ tsp meringue powder
½ cup granulated sugar
1 ⅔ cups almond flour sifted
2 ⅘ cups powdered sugar sifted
Mrs. Richardson’s salted caramel sauce
Directions
i. Sift together almond flour and powdered sugar into a large bowl and set aside.
ii. In a mixer with a whisk attachment, whip the egg whites on medium speed until they become white and foamy, then add the cream of tartar.
iii. Increase the mixer speed to medium-high and slowly add in the granulated sugar (VERY SLOW or else it will deflate the meringue, and the cookies will be flat)
iv. After all the sugar is added turn the mixer up to the highest speed and beat until stiff peaks form.
v. Sift in half of the dry ingredient mix and fold with a spatula until combined. Then sift/fold in the remaining dry ingredients. (you don’t want to overmix the batter, or it will remove the air and the macarons won’t rise as much in the oven) Batter should be a “ribbon-like” consistency (whatever that means).
vi. Line a large baking sheet with parchment paper (a put a little bit of the batter in all four corners of the pan, below the parchment paper so it doesn’t move when you pipe the macarons)
vii. Scoop the batter into a piping bag with a round tip. Proceed to pipe about one-inch rounds
viii. Pick up the pan and drop it into the tras--onto the counter a few times to bring the air bubbles to the surface then you can pop them with a toothpick if you’re insane
ix. Let the macarons sit out for 30-40 minutes or until a shell/skin like layer forms on the surface. (you should be able to touch the top of the macaron without the batter getting messed up) I left them out for 2 hours tbh
x. Preheat the oven to 300°F.
xi. Bake for 15 minutes
xii. Let the macarons cool on the pan before taking them off or else they will break and that will suck some of mine broke that’s why everyone only gets ONE. Sorry.
xiii. Add a drop of Mrs. Richardsons salted caramel to the center and form a sandwich. You can make your own caramel sauce if you’re not making 1000 other cookies.
