Delicious Macaroons

Once in a while I make a little bit of an effort and decide to bake something fun. I am all about learning new things from people that are passionate about what they do. Just because it's not someones profession or they don't do it everyday, that doesn't mean that they are not passionate or enjoy it more than their actual jobs.

If there is someone that gets very creative when baking it's Mrs. Sperling. No matter what the occasion might be she comes up with the most cute delicious desserts!

If you are having a party, celebrating an important event, looking for a get well present or even just for fun Mrs. Sperling has the perfect recipe for you.

The last time I had the pleasure to visit her in CT I wanted to get out of my baking comfort zone, which is not too hard considering on that part of the kitchen I have only followed directions for desserts from a cardboard box! Oh... maybe once or twice tried to make one from Pinterest but thats about it! Baking is definitely NOT my expertise.

I had been dying to know how to make macaroons! I was kind of nervous... didn't really know how it was going to go but to my surprise  they came out great!

Baking macaroons can definitely be challenging. You have to make sure you follow all the steps to a t and use the right ingredients which is very different from cooking. When I make meals for lunch or dinner I add my own creativity adding a pitch of my own spices here and there. Definitely something you should NEVER do when baking! 

Ingredients to buy:

13/4 cups of confectioners' sugar

1 cup of almond flower

3 large egg whites, at room temperature

1/4 teaspoon cream of tartar

Pinch of salt

1/4 cup of superfine sugar

2 to 3 drops gel food coloring

1/4 teaspoons vanilla, almosnt, or moint extract

assorted fillings

Special tools:

- oven with convections settings

4 baking sheets

3 silicone baking mats

fine-mesh sieve

party bag with 1/4-inch round tip 

Intructions to follow


Preheat the oven to 300 degrees using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling them with knife. Transfer to a bowl whisk to combine. 


Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toast it. 


Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shinny, about 5 more minutes.

#4 Transfer all the beater egg whites to the bowl with the almond flower mixture. Draw a rubber spatula halfway full through the mixture fold until incorporates, giving the bowl a quarter turn with each fold.

#5 Add food coloring and extract. Continue folding and turning, scraping the bowl, until the batter is smooth and falls into the spatula in a thin flat ribbon, 2 or 3 times.


#6 Transfer the batter to a pastry bag fitted with a 1/4-inch rounded tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4 inch circles. Firmly tap the baking sheet twice against the counter to release any air bubbles. 

#7 Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to an hour, depending on the humidity. Slip other baking sheet under the first batch ( a double baking sheet protects the cookies from the heat).

#8. Bake the first batch until the cookies are shiny and rise 1/2 inch to forma a "foot", about 20 minutes. 

Transfer to a rack to cool completely. Repeat using a bible sheet for each batch. Peel the cookies off the mats and sandwich with a filling of your choice!

I did it!

 Enjoy and don't forget to let me know how it goes! 


Until my next topic.. 



© 2016 Gloria Isabel Nieto