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After trying a number of recipes, this one worked the best.
I recommend using a scale, but I've included volume measurements if needed.

  • 4 oz finely ground almond meal/flour     (1  1/4 cup)
  • 7 oz powdered sugar  (1  2/3 cup)
  • 4 oz egg whites, room temp (whites of 4 eggs)
  • 3.5 oz granulated sugar - I recommend superfine (1/2 cup)
  • Pinch cream of tartar
  • Black and yellow food gel

Use food processor (blade) to mix almond meal and powdered sugar together until it is a fine powder. Sift multiple times if you want a nice smooth surface. 

Whip egg whites (with stand mixer preferably) until foamy. Gradually add granulated sugar a tablespoon at a time. Whip until thickened, then stop mixer to add cream of tarter.  Whip on high until soft peaks form. 

Gently FOLD the almond meal / powdered sugar mixture into the stiff egg whites, 1/3 at a time. Split the batter into 2 parts and add gel food color to each half. You'll need quite a bit of black to get a truly black cookie. I had to use 20 drops of liquid color for the yellow, so added a couple tablespoons and Andrea's Gluten Free Flour Blend to the yellow half to absorb the extra liquid.

Piipe Cookies using #12 Dot Decorating Tip.

Piipe Cookies using #12 Dot Decorating Tip.

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Preheat oven to 325 degrees. Line baking sheets with parchment paper. Pipe small round cookies using a large dot decorating tip (#12 plain round tip). Hold bag at 90 degree angle to get a perfect circle. If needed, tap peak on top of cookie with slightly damp finger.  Cookies will expand about 50% when baked. Tamp baking sheet to remove excess air. Allow cookies to rest / dry at room temp for 20 - 40 min, depending on humidity. If not dry, they will crack when baked. Bake cookies for 12 minutes or until firm.

Once cool, spread cookie with icing or jam of choice. I used chocolate icing and rolled in sugar course sugar to make it look like the sun shining behind the moon. 

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See these links for more tips for making macaroons. 

Happy Eclipse Viewing!!

Go-To Gluten Free Macaron Recipe

13 Top Tips for making Macarons