Naturally Colored Macarons – a delicious recipe with egg whites, almond flour, white sugar, powdered sugar, food color Chefmaster, macaron Silicone. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place silicone macaron baking mat onto cookie sheet.
2
Add egg whites to mixing bowl and beat with stand mixer until whites are foamy. Beat in white sugar and continue to mix until whites are glossy and fluffy. You want the egg whites to hold soft peaks.
3
Add a drop of Chefmaster(R) Natural Liqua-gel(R) food color and mix until color is blended. Continue to add single drops of color until desired shade is reached.
4
Fold powdered sugar and almond flour into egg white mixture. This can be done by hand with a large spoon or spatula. About 30 strokes.
5
Place mixture into piping bag. Pipe the batter onto the silicone baking sheet so the disk space is covered.
6
Once the baking sheet is full let piped cookies stand at room temperature until they form a hard skin on top (about 1 hour).
7
Preheat oven to 285u00b0F.
8
Bake cookies for about 10 minutes. The cookies should bake but not brown. We suggest keeping a close eye on them as they can burn easily.
9
Once cookies have cooled completely take two cookies and sandwich with jelly or cream filling.
10
Wow people with your amazing macaron making skills . . . or keep them all for yourself ;-) Enjoy!
697
kcal
Calories
38
g
Fat
76
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 egg whites, 1 cup almond flour, 1/4 cup white sugar, 1 2/3 cups powdered sugar, and more.
Yes, Naturally Colored Macarons falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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