It’s the month of all things pink, red and everything heart shaped. You know the holiday. They’ve had the shelves stocked with chocolates and goofy little stuffed animals since Christmas Eve reminding us it’s coming. I’ve never been a jewelry and flowers girl but food, yes I’m all in. Especially when it’s carbs or dessert. Pretty pink dainty French cookies, most definitely fall into the yes category for me. Better known as macarons. It’s a sweet meringue-based confection made using: egg whites, powdered sugar, granulated sugar, almond flour, and food coloring. They’re delicious and you can fill them with whatever your heart desires.
I’m sharing these with you, not just because they’re delicious but to also bring awareness to Cookies for Kids’ Cancer. We are doing this event because we want to make a difference in the fight against pediatric cancer. Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Land O’Lakes and Mediavine have each pledged to MATCH our donations raised through this campaign up to $3000!!!
Will you help us with a donation today? Every little bit helps! We have until February 28th to raise $3000! So please donate today! Donate here.
Then you can make these baby beauties. I will warn you, they have a reputation of being persnickety. It’s not a recipe to do on a day where you’re rushed.
When you’re beating egg whites until glossy/stiff, beat them till they literally do not move when you turn your bowl upside down. If you can hold the bowl above your head and nothing moves, it’s ready! If it falls onto your hair, well let’s just say it wasn’t ready and you’ll need a shower. Do this at your own peril.
When you’ve baked them and achieved the coveted feet then you can fill them. I went with a raspberry filing but Nutella would be amazing.
- 3 egg whites - room temperature
- 2 -3 drops pink gel food coloring
- 1/8 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- 1/2 cups + 2 tablespoons powdered sugar
- 3/4 cups almonds
In a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add in food coloring and cream of tartar. Mix to combine. Gradually add sugar until you obtain a glossy meringue. Do not over beat meringue or it will be too dry.
Place powdered sugar and almonds in a food processor and pulse until FINELY ground. Sifting it afterwards if necessary.
Add almond flour to meringue. Carefully fold until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter. Pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let macarons sit out for 30 minutes to an hour to harden their shells a bit.
Preheat oven to 300F (280 degrees if using convection). When ready, bake for 18 to 20 minutes, depending on their size. Let cool.
Fill as desired.