- Jewish Learning
Submitted by Eli Benedek
3 extra-large egg whites
1/3 cup white sugar
1 and 2/3 cups of confectioners sugar
1 cup of almond flour
1 pinch of salt
1/2 cup of margarine, softened
2/3 cup confectioners sugar
1/2 teaspoon vanilla extract
bag of chocolate chips
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). Line a baking sheet with parchment paper.
Beat egg whites in a bowl (glass, metal, ceramic) with an electric mixer on medium speed until foamy, about 30 seconds. Add white sugar slowly while mixing keep beating until peaks are stiff enough they stay in place when the bowl is turned upside down, about five minutes.
Sift 1 and 2/3 cups confectioners sugar, almond flour, and salt together twice. Fold into egg whites until batter is creamy and falls slowly off the lifted spatula about 50 turns with the spatula. Transfer the batter to a piping bag fitted with a round tip.
Pipe batter onto parchment paper using a circular motion to make macaron shapes one inch in diameter. Tap the baking sheet against the counter about 10 times to release any air bubbles.
Bake in preheated oven for nine minutes, turn baking sheet around and continue baking until macarons are shiny and rise slightly to form feet, about nine minutes more. Peel off the parchment paper and allow to cool completely, about 30 minutes.
Beat margarine, 2/3 cup confectioners sugar, and vanilla extract with an electric mixer until creamy and thick about 10 minutes. Transfer filling to a piping bag fitted with a round tip.
Pipe a small amount of filling onto the center of one macaron, top it with another macaron, and press it gently to sandwich the filling between the two.
Melt chocolate chips for a minute and 30 seconds. Mix chocolate chips and drizzle Macarons with chocolate and let dry for about a minute.
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