French Macarons !

So I have been wanting to try these for a while, and my first attempt was a total flop! it was disasterious... really to put it lightly. so needless to say I was not in a rush to try them again.

Last night I decided I was going to try again, cause I think there super cute and really want to try them into a pop form.. they are the perfect addition to any centre peice. soooo here I go.

the Macaroons

• 1 cup confectioners' sugar
• 3/4 cup almond flour
• 2 large egg whites, room temperature
• Pinch of cream of tartar
• 1/4 cup superfine sugar

Directions

1. Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macaroons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
4. Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.)
5. Sandwich 2 same-size macaroons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

 Note

Piping the perfect macaroon takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish.

These have a high difficulty level and are extremely hard to make, but was so annoyed that I was unable to complete the task! LOL... but finally my second try I was able to make them .. still have some minor tweaks in them but great fun to make :)

Enjoy!