Macarons with my baby girl
Yum! I’m a fan of these accidentally oversized macarons, and their accidentally not too sweet chocolate buttercream filling. They hit the spot for this caramel lover. The crunchy chew of the shell, these are most delicious when chilled. We omitted an entire cup of sugar and added a pinch of salt. Crunchewy, sweet, salty, creamy and cold. Here’s a recipe for these salted chocolate violet macarons. French Macarons: Ingredients: 100g almond flour 180g powdered sugar 3 large egg whites, at room temperature 1/4 teaspoon cream of tartar 35g granulated sugar Food coloring (optional) Instructions: Line two baking sheets with parchment paper or silicone mats. Prepare a piping bag with a round tip (about 1/2 inch in diameter). In a food processor, combine the almond flour and powdered sugar. Pulse several times until well combined and fine in texture. Sift the mixture into a large mixing bowl and set aside. In a separate mixing bowl, beat the egg whites and cream of tartar on medium speed ...