This mini macaroon recipe is a heavenly treat that you are sure to love and enjoy. These macaroons have a crispy outside and a delicious chewy inside, great for parties, restaurants and any food gathering, just make sure you prepare enough of them because they always get devoured quickly.
Heavenly Mini Macaroon Recipe
11 ounces of ground almonds
18 ounces of sifted icing sugar
seeds of four split vanilla pods
4 large egg whites green food coloring
Ingredients for cream filling:
10 ounce of softened butter
20 ounces of sifted icing sugar
2-3 Tablespoons of milk
4 drops of vanilla extract
Heat oven to 300 degrees F. Place parchment paper on several baking sheets.
Place icing sugar, almonds and vanilla into a mixing bowl, using a different bowl whisk together egg whites until small peaks form. Now, fold the egg whites into the sugar mixture, add green food coloring, (you can use any color of food coloring, I just really like green).
Put mixture into a piping bag and drop small mounds of mixture onto baking sheets, try to make your mounds about 1 inch in diameter and keep the mounds about 1 inch apart. Let mounds sit on baking sheet until they are somewhat dry, then bake for about 20-25 minutes. Once they are cooked let them rest and cool on a cooling rack.
Directions for cream filling:
Place butter in a mixing bowl and beat until softened, then add half the icing sugar and beat until mixture becomes smooth. Now, add remaining icing sugar, 2 Tablespoons of milk and the vanilla extract. (If filling looks to thick, add remaining milk, if it looks to thin add more icing sugar.)
Take one cookie and top with filling, then place another cookie on top of the frosted cookie. Serve on a beautiful angelic looking white shooting star plate.