What you will need:
For the macaroon:
2/3 cup ground almonds, finely ground
1 1/2 cups powdered sugar
3 large egg whites, room temperature and preferably aged up to 3 days
5 tablespoons granulated sugar
1 teaspoon vanilla extract

For the filling:
1/4 cup unsalted butter
3/4 cup plus an extra 2 tablespoons confectioners’ sugar
1 teaspoon milk
1/2 teaspoon pure vanilla extract


Steps to yummy goodness:
For the macaroon:
1. Line a baking sheet with a silicone baking mat.
2. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks.

3. Sift confectioners’ sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.

4. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet.

5. When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip.

6. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, roughly 1 hour.

7. Preheat oven to 285 degrees F (140 degrees C).
Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

For the filling:
1. Using a hand mixer (or a stand mixer), cream butter until soft and smooth.
2. Add powdered sugar, milk, and vanilla and mix until light and fluffy.

To assemble the macaroon:
1. Transfer the buttercream filling into a piping bag with a round tip.
2. Pipe a swirl of filling on half the cookies.
3. Sandwich cookies together with the remaining halves.


.: Side Notes:.
If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.

If you don’t think your almonds are ground finely enough feel free to use almond meal instead.

These macaroons can be stored in the fridge for 24-48 hours uncovered, but can last in the fridge in an air-tight for up to a week

Once you get the hang of making these you can change up flavors of not only the macaroon but the filling as well. The ones in the picture are cookies and cream flavor and a chocolate hazelnut.


Cookies & Cream Macaroon, Chocolate Hazelnut Macaroon