These light-as-a-feather French cookies are the perfect treat for your holiday FEAST!

· jam or melted chocolate
· Grease
· 3/4 cup unblanched whole almonds
· 1 cup sugar, plus extra for sprinkling
· 2 large egg whites
· Dash of pure vanilla extract

Preheat the oven to 325˚ F. Grease a baking sheet and coat with flour, dumping off any excess, or line with a reusable non-stick baking mat. Set aside.

Combine the almonds and the sugar in a food processor and process to a powder. Mix in the egg whites one at a time, then the vanilla. The dough will be soft.

Spoon the dough into a pastry bag fitted with a large plain tip and pipe it into mounds on the prepared pan, using about 2 tablespoons for each macaron and leaving about 1 1/2 inches between them; or spoon the dough into mounds. Moisten the tops with a finger dipped into water, sprinkle the tops with sugar.

Bake for 20 minutes, or until light brown. Lift off the pan and cool the macarons on a wire rack. Store in an airtight container.

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