* We forgot to take a picture of Dana’s cookies….so this is the pic from the blog!
recipe from Sage Recipes
Yield: About 35
Ingredients:
For the Macarons
- 6 ounces blanched almonds
- 1 1/2 cups confectioner’s sugar, sifted
- 3 egg whites, room temperature
- Pinch of salt
- 1/4 cup granulated sugar
- Red food coloring
- 1/4 teaspoon peppermint extract
- Red sanding sugar
For the Filling
- 1 cup confectioner’s sugar, sifted
- 2sticks (1 cup) unsalted butter, room temperature
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
Directions:
- Pulse the almonds with 1/2 cup confectioner’s sugar in food processor until finely ground. Add in the remaining confectioner’s sugar, pulse to combine, and set aside.
- In an electric mixer fitted with a whisk attachment, whisk the egg whites on high speed until they form a dense foam, about 1 minute. While continuously whisking, add in the salt and gradually add in the granulated sugar. Whisk until stiff, glossy peaks form, about 3-4 minutes. Add in a few drops of food coloring and the extract, fold in with a rubber spatula until incorporated. Fold in the almond mixture in 3 equal batches. Be careful not to over mix the batter. Line 3 baking sheets with parchment paper. Spoon the batter into a pastry bag fitted with a 1/2 inch round tip. Pipe the batter into 1 1/2 inch circles spacing them 1 inch apart. Sprinkle with the sanding sugar and let stand at room temperature, uncovered for 1 hour.
- Preheat oven to 325 °F. Bake macarons for about 12-15 minutes, until firm to the touch, but not browned or golden. Let cool completely on baking sheet.
- For the filling, beat the confectioner’s sugar and butter in an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add in the vanilla and salt and beat until just combined. Using a small spatula, spread about 1 teaspoon of filling on the bottom of half the macarons. Place the other half of the macarons, bottom side down, on top of the filling. Refrigerate until firm, about 20 minutes.