Beautiful Little Rose Macaroons

1. 1

   Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

2. 2

   Place the icing sugar and almonds in a food processor and process until it looks like powder.

3. 3

   In a large bowl beat the egg whites until they are stiff but not dry.

4. 4

   Gradually beat in the granulated sugar until glossy peaks form.

5. 5

   Gently fold the ground nut mixture into the egg whites along with the rose water.

6. 6

   Using a pastry bag with star nozzle, pipe the dough into 1 inch rounds that are placed 2 inches apart on the prepared cookie sheets.

7. 7

   Let the cookies air dry on the sheets, on the counter, until they are no longer glossy, from 15 to 30 minutes.

8. 8

   Bake cookies one pan at a time for 10-15 minutes until they appear dry.

9. 9

   Carefully transfer the parchment paper with the macaroons onto a cooling rack.

10. 10

    Sometimes I like to flip the macaroons over & brush the bottoms with melted dark chocolate!

* Per serving · 4 servings · Values may vary.

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