Enjoy smoked food? You like asparagus? While smoking a turkey breast, I experimented and came up with this mild yet fragrant asparagus and garlic meal, which was initially cooked in an iron pan on top of the smoker. This is fantastic if you like asparagus! Everyone has appreciated it thus far. I’m assuming you agree.
| Prep Time: | 45 mins |
| Cook Time: | 18 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 33 mins |
| Servings: | 24 |
| Yield: | 24 macarons |
Ingredients
- 3 extra-large egg whites
- ⅓ cup white sugar
- 1 ⅔ cups confectioners’ sugar
- 1 cup almond flour
- 1 pinch salt
- ½ cup butter, softened
- ⅔ cup confectioners’ sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer on medium speed until foamy, about 30 seconds. Add white sugar and continue to beat until peaks are stiff enough and stay in place when the bowl is turned upside down, about 5 minutes.
- Sift 1 2/3 cup confectioners’ sugar, almond flour, and salt together twice. Fold into egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns with a spatula. Transfer batter to a piping bag fitted with a round tip.
- Pipe batter onto the parchment paper, using a circular motion to make macarons 1 inch in diameter. Tap the baking sheet against the counter about 10 times to release any air bubbles.
- Bake in the preheated oven for 9 minutes. Rotate the baking sheet and continue baking until macarons are shiny and rise slightly to form feet (ruffles around the edge), about 9 minutes more. Peel off parchment paper and allow to cool completely, about 30 minutes.
- Beat butter, 2/3 cup confectioners’ sugar, and vanilla extract with an electric mixer until creamy and thick, about 10 minutes. Transfer filling to a piping bag fitted with a round tip.
- Pipe a small amount of filling in the center on the flat side of 1 macaron; top with another macaron and press gently to sandwich together.
- To ensure macarons are the same size, you can trace 1-inch circles with a pencil on parchment paper, then flip the paper and use the circles as a guide when piping.
- If you want to dye the macaron batter, add food coloring to egg whites in step 2; make mixture a few shades darker than desired as baking will lighten the color. Use colors in powders or gel form — liquid food coloring may add too much moisture to egg mixture and change the consistency.
- Make sure you bake only 1 baking sheet at a time.
- If you want to dye the buttercream filling, add to butter mixture in step 6.
Nutrition Facts
| Calories | 125 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 41 mg |
| Sugars | 15 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
These were so so so good! The ones I made cracked quite a bit, so I will be making them again to try to perfect them, but the taste was so sweet and delicious! The photo I posted is the only one that didn’t crack. Thank you so much for this great recipe!
The step of leaving the macarons set out to harden has been left out (30 min or so). Also, fold the egg white mixture, confectioners sugar and almond flour til you can make a figure 8 with the spatula over the batter. I love how this has just a pinch of salt vs other recipies that have so much more salt! These turned out sooooo great!
First time making these and they turned out great! The recipe was so easy. Thank you!
The cookie was delicious. A little bit underdone with the time provided, but I like the cookies a little sticky. I followed the recipe exactly, but the buttercream had way too much butter, which in the end really took away from the cookie.
AMAZING
They were good. I didn’t give them five stars because they were cracked. But that is just my fault for not letting them cool long enough. Also I made my own filling. It was really good. Great recipe.
Thought this was going to be a lot harder to make than it was. Would recommend baking for a little less time (maybe 7 mins.?) as they came out slightly crispy (good thing I like them that way). Had a bit of trouble with the buttercream (tasted a bit buttery), but added a bit of raspberry jam and it worked well. Overall, really liked the recipe and had great result for a first attempt; will be making again! 🙂
Recipe worked like a charm on the first try, highly recommend
mine at first were cracking as a trick flip your sheet pan upside down.
I was having the same problem with the eggs not turning into merengue. If your having the same problem, try putting the egg whites a sugar into a smaller bowl, and using a hand mixer, with a whisk attachment, on high. Other then that though, the recipe was great!!
I’ve successfully made macarons often and tried this recipe because it sounded easier. I followed the directions exactly and it was an epic fail, the worst cookie recipe I’ve ever tried. Don’t waste your time or ingredients on this one.
it was very sweet but delish
Best macarons I have made!
A very simple recipe for making French Macaroons. Just be mindful to add the granulated sugar with egg whites and not the rest of the dry ingredients.
My kids love macarons, but they are soo expensive. My skill level when it comes to baking is newbie. I used this recipe, but watched YouTube videos to learn the pointers and how to fold the ingredients. After piping on to parchment paper let it sit for 40 minutes before baking. Making sure to bang the pan on the countertop to get the bubbles out before baking. Overall good recipe. The flavor is good. Not too sweet.
This recipe does not specify that I should have allowed them to sit for 15-30 minutes, weather dependent. My macaroons cracked (all of them) and the 50 rotations of the spatula is not enough. You need to specify that the consistency should be “glue” like as long as the air from the egg whites is not pushed out. Thanks.
I was so nervous trying to make these, I have always been intimidated by Macarons, but I decided to just do it and I’m so glad I did!! These are delicious, I used lemon extract instead of vanilla for the filling to add a little punch of flavor. I also learned that I should let the batter rest for 20-30 minutes, the first batch I put in the oven cracked, but the second batch didn’t, so I’ll be keeping that in mind for the next time I make these!! If you’re an amateur baker who is terrified to try Macarons, don’t be!! These rock!
I use this recipe for the Macarons I sell, they are an absolute hit!
They were delicious! There was a color difference between my two batches because one was slightly over baked
I am so very sorry. I wrote a review earlier and it was for a different recipe. I found this one that looks so much better than the one I started. Having more than one recipe open at one time though caused confusion and I posted the wrong review. This recipe looks great and I’ll probably try it one I’ve gotten almond flour. Can’t wait!
This recipe was easy to follow, though laborious in terms of time expenditure. It was well worth the time to see my family enjoy my first endeavor into this French delight. I added matcha as both a flavoring and coloring to avoid using food coloring . That added flavor was appreciated and enjoyed.