A gluten free treat make with natural coloring
- 2 3/4 cups almond flour
- 2 3/4 cups powdered sugar
- 1 cup egg whites at room temperature (about 7 or 8)
- pinch of salt
- 3/4 cup superfine granulated sugar – if you don’t have superfine sugar you can make it by running regular granulated sugar through the food processor
- 1 TBS butterfly pea flower powder (or other natural colorant like beet powder or dragonfruit powder)
- For the Filling
- 1 1/2 cups semi sweet chocolate chopped
- 1 1/2 cups heavy cream
- sugar sprinkles if desired
- Line your baking sheets with parchment or use a marked silicone mat
- Sift together the almond flour, powdered sugar and butterfly pea flower powder to make a fine blend. If there are a lot of big crumbs make up the difference by adding some additional almond flour to compensate. You want as fine a blend as you can get so you don’t get crumbs on the top as they bake.
- Beat the egg whites with the salt until foamy. Increase the speed and slowly add the superfine sugar until the whites are at stiff peak stage and are stiff and shiny
- Add the beaten whites to the almond flour mixture and gently fold together until it is combined.
- Place a #8 tip on a pastry bag (for whatever reason I don’t have an 8 so I use a 12 and it works fine) and add the batter to the bag.
- Pipe the batter in one smooth push until it forms a 2 1/2″ circle. Push down with the tip to release the batter.
- After the sheet is full, tap it a couple of times on the countertop to help any peaks settle.
- Let the macarons sit for 15 minutes before baking.
- Sprinkle one side with light sugar decors if using
- While the macarons are resting preheat the oven to 325° If you have a convection oven, set it to 325° which converts to 300°
- Total baking time will be around 14 minutes.
- After the first 5 minutes open the door to let steam escape.
- Bake one tray at a time in the middle of the oven.
- Let the macarons cool completely on the tray before moving to a wire rack for filling
- Press the bottom of the cookie – it should be a little soft. If it is hard, lower the baking time by a minute or two for the next batch.
- Make the filling:
- Add the chopped semisweet chocolate to a bowl
- Heat the heavy cream just to boiling.
- Pour the cream over the chocolate and let sit for a minute.
- Stir until the chocolate dissolves.
- Refrigerate until the mixture is completely chilled
- Whip until light and fluffy
- Stuff Macarons:
- Using a star tip of your choice add the whipped ganache to a pastry bag and pipe the filling on to the bottom cookie piece.
- Add the top and enjoy!