1 cup icing sugar
1/2 cup ground almonds
2 egg whites
5 tablespoon granulated white sugar
2 teaspoons vanilla bean paste
okay whip up the egg whites in your electric mixer
Add food colouring to the egg whites if you desire.
Add the granulated sugar to the egg whites whipping in your mixer until stiff peaks form.
Mix the icing sugar and ground almonds in a bowl.
Fold in powders in two parts into the stiff egg whites.
Once all incorporated scoop into a piping bag with a large round tip
, have two cookie sheets lined in parchment ready to go.
Pipe into 1 inch/ 1 1/2 inch circles.
I think I made my macaron too tall. something was wrong for sure, they didn’t get a smooth shell on top. but they still taste really good.
I splattered my macarons with a little bit of watered down macaron dough and food colouring mixture.
let set for at least 45 minutes until a skin has formed on the outside before baking
Preheat oven 350 bake for 10 minutes
For the coconut frosting I made far too much but this is the recipe I used I recommend halving this recipe.
1 cup powdered sugar
1/3 cup margarine soft margarine
3 tablespoons coconut milk
2 tablespoons shredded coconut
Mix mix mix, and chill until sort of firm then spoon onto macaron and sandwich together.
fluffy smushy sweet and tasty!
Fench pastries are a whole new world for me. Here I come world!
Sunday, August 15th, 2010, 6:43 am | 
cookies, macaron | 
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