I have never made macaroons in my life, and lets just say, it was quite an experience! These little guys were so much fun to make that I wouldn’t doubt that I’ll be making them again. Of course, the second I put them out on the counter, they were gone and eaten so fast that you would think that I hadn’t even made them! These cute little holiday themed macaroons were on my holiday bucket list and now they can be on yours too! I’ve made the perfect recipe so that you guys can make a dozen of your own holiday macaroons!
My aunt is a die hard baker and is someone that I’ve always looked up to and loved helping during the holiday season with baking. Granted, my whole family- both sides- are amazing cooks, so I have definitely grown up around a ton of food, but naturally I’ve gravitated towards the baking side of food more so than the cooking.
The instant December hits I get in this crazy baking mood and I end up making so many different pastries and desserts that by the end of the month, I’m so done with sweets, so I end up staying away from them till next year!
I had so much fun making these macaroons and I’m sure you will too! I was a little nervous at first, worried that I would mess something up, but really macaroons aren’t as hard to make as it looks.
- 1 cup of almond flour
- 1 cup of powdered sugar
- 1 cup of egg whites
- 1 cup of granulated sugar
- A few drops of red food coloring gel
- 3 cups of powdered sugar
- 1/3 cup of butter
- 1 1/2 teaspoons vanilla
- 1 to 2 tablespoons of milk
- Sift the powdered sugar and almond flour.
- Whip the egg whites with the granulated sugar to hard peak.
- Add the food coloring.
- Stir the almond flour into the whites.
- Stir the mixture until it’s shiny and lava like.
- Squirt batter into small circles on pan.
- Let it dry at room temp until you can lightly touch it.
- Bake at 300F convection oven for 14 minutes
- In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
- Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.