Fanciful French Macaroon


  • 1 cup slivered almonds (or skinless hazelnuts or pistachios)
  • 2 cups confectioner’s sugar, divided
  • 3 large egg whites
  • pinch of salt
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 6-8 drops gel food coloring, color of choice (we love red this time of year!)
  • filling of choice


  1. Line two large cookie sheets with parchment paper and set aside.
  2. Pulse nuts and 1-cup sugar in a food processor 5-6 times to break down the nuts, then process until mixture is finely ground and set aside.
  3. Combine egg whites, salt, vanilla and almond extracts in the bowl of an electric mixer.
  4. Beat on medium speed until soft peaks form, about 3 minutes.
  5. On high speed gradually add the remaining cup of sugar, 1 tbsp at  a time.
  6. Beat until stiff peaks form.
  7. Add gel food coloring to achieve desired shade.
  8. Pour approximately one quarter of the nut mixture over the egg mixture, then fold the two together with a large spoon.
  9. Repeat process, one quarter at a time, until all of the nut mixture is folded into the egg mixture.
  10. Stand an extra-large plastic food storage bag on its base, then fold back the top about 4″ to create a cuff.
  11. Pour half of your batter into the bag, unfold the cuff and seal the bag shut.
  12. Use scissors to snip off one of the bottom corners of your bag, creating your own piping tool.
  13. Hold the bag upright, about 1″ above the cookie sheet, then gently squeeze the batter out into 1″ mounds.
  14. Let cookies stand at room temperature for 30-45 minutes and preheat oven to 325 degrees.
  15. Bake for 10 minutes.
  16. Transfer cookies to a wire rack and let cool completely.
  17. Once cool, pipe 1 tsp filling (such as raspberry jam) onto half of your cookies, then top each with a second cookie to create a sandwich.

Courtesy of Home Made Simple


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