Ingredients

• 2/3 c. almond flour
• 2 large eggs whites (at room temperature)
• 1 c. powdered sugar
• ¼ c. bakers sugar
• Jam or buttercream filling

bon COOK Products Used

Directions

1. Place macaron Bonmat on medium perforated tray
2. Preheat oven to 350 degrees with rack in lower third of oven
3. Using a fine strainer, sift the almond flour, and powdered sugar into a large stainless mixing bowl. Sift 2-3 additional times or until less than 2 tablespoons remain and discard those remains
4. In a standing mixer whisk together egg whites and bakers sugar. Begin on medium speed for 2 minutes, increase to medium-high for 2-3 minutes, increase again to high speed for a final 2 minutes.
5. *If you are going to add flavoring or food color to your macarons this is the time, whisk on high for 30 seconds
6. You can tell when the beaten eggs are done when they hold glossy, stiff peaks.
7. Add your dry ingredients all at once to the whisked eggs, using your go to spatula fold upward from the bottom of your bowl, press the flat side of the spatula firmly through the middle of the mixture and repeat. The batter should slowly flow after 35-40 complete folds.
8. Place your pastry bag on its tray with the round tip
9. Transfer your batter to the bag and secure the close of the bag
10. With your piping tip slightly above the macaron Bonmat pipe batter into each outline until all are filled. Squeeze from the top of the bag in a small spiral, lift upwards in same motion to finish each macaron
11. Tap your tray and mat firmly 2-3 times to release any air bubbles
12. Allow macarons to air dry for 1-2 hours, they will be glossy and slightly firm to the touch
13. Bake 1 sheet at a time 13-17 minutes and make sure to rotate your tray halfway at the 7-8-minute mark for an even bake
14. Let cool
15. Spread flat sides of half your cookies with your favorite jam or pipe in a simple buttercream filling, top with remaining half and enjoy!

Time:

Recipe Yield