INGREDIENTS3 Egg Whites
¼ cup white sugar (50 g)
2 cups confectioners sugar (200 g)
1 cup almond flour (120 g)
pinch of salt
¼ tsp cream of tartar (2 ml)
METHOD:Preheat oven to 300F degreesBeat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. Eggwhites should be room temp. To create room temp eggs, submerge in warm water for 5 mins. Whip until they form a peak that stands upright. Think Seattle Space needle. Then add the food coloring. Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those.
Fold flour/sugar mixture into the egg white mixture. Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. Bake for 20 mins.
macaroon recipe adapted from here.
Marshmallow Cream Frosting Filling
Place margarine, marshmallow creme and vanilla in small bowl; beat on medium speed until well blended. Gradually add sugar, beating after each addition until well blended.
Blend in 1 Tbsp. of the milk. Add remaining 1 Tbsp. milk if necessary for desired spreading consistency.
filling recipe adapted from here