- 200 grams powdered sugar
- 110 grams almond flour
- ¾ teaspoon instant espresso powder
- 90 grams egg whites (about 3 eggs)
- 1 teaspoon vanilla extract
- 25 grams granulated sugar
Frosting Recipe -
1 1/2 cups confectioners' sugar
1 tablespoon unsweetened cocoa powder
1/3 cup butter, softened
1 tablespoon strong brewed coffee, cooled.
** This frosting was absolutely amazing -- but definitely made way to much for the number of macarons yielded from the recipe. We had left over frosting that we squished between mini nilla wafers and make "mock-arons" for Thanksgiving with Josh's family. They were amazing!
the cookies were definitely better on height and look, but they ran together too much. Overall a GREAT product.
Our batter was definitely thinner than last time, when my assumption was I made Josh whip the meringue too "stiff". Overall, I do think this consistency was better, it just took us a bit to figure out how full to pipe them.
FFET!!!!
Our giant "caterpillar" cookie:
Finished Product:
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