A basic macaroon recipe with a light and airy lime filling.
Macaroon cookie ingredients
• One and three quarter cups confectioners’ sugar.
• One cup almond flour.
• Three large egg whites, at room temperature.
• A quarter teaspoon cream of tartar.
• Pinch of salt.
• A quarter cup superfine sugar.
• Half a cup unsalted butter, softened.
• One and a half cups sifted powdered sugar.
• One tablespoons lime zest.
• One and a half tablespoons of lime juice.
• Pinch of salt.
Also read: Your kids will love making traditional cake pops
Instructions for macaroon cookies
Line two cookie sheets with baking paper and preheat oven to 150 degrees Celsius.
Whisk together confectioners’ sugar and almond flour. Sift mixture through a fine sieve into a large bowl, discard anything too coarse to go through.
Using either a hand or stand mixer, beat the egg whites, salt, and cream of tartar on medium speed until frothy. Increase speed to medium high and gradually add the superfine sugar until your peaks are stiff and shiny; about five to eight minutes.
Transfer beaten egg whites to large bowl and fold into almond flour mixture until completely incorporated but not so much that it resembles pancake batter.
Place batter in a pastry bag with a wide tip and pipe out bunny shape, beginning with head and then adding the ears.
Also read: Spoil your kids with this easy pancake recipe
Allow to sit at room temperature until the surface of the cookies aren’t sticky anymore. Depending on your humidity, this may take anywhere from 15 to 60 minutes.
Bake cookies until they rise enough to create “feet”, approximately 16 to 20 minutes. Remove from heat and immediately transfer to cooling rack.
Mix all ingredients with a hand or stand mixer. Transfer to pastry bag and pipe onto thoroughly cooled cookies.
Using a baker’s pen, draw a bunny face and ears on the cooled and set macaroons.
• Recipe obtained from www.triedandtrueblog.com.
Follow us on our social media platforms: