Sherry Yards Spago Almond Macaroons Recipe

How to make it

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• Preheat the oven to 325 degrees.
• Line two baking sheets with parchment paper or silicone baking sheets.
• Meanwhile, using a flour sifter or a fine-meshed sieve, sift together the confectioner's sugar and almond meal directly into a medium-sized mixing bowl. Set aside.
• In another bowl, beat the egg whites with a handheld electric mixer until foamy.
• Add the cream of tartar and continue beating the egg whites until they form soft peaks that droop slightly when the beaters are lifted out.
• Continue beating while sprinkling in the granulated sugar in a steady stream;
• then, add the food coloring and continue beating until fully blended, about 30 seconds.
• Sprinkle in the almond meal mixture, gently folding it into the egg whites with a rubber spatula until thoroughly combined.
• Spoon the mixture into a piping bag fitted with the round tip.
• Pipe into 1-inch rounds onto one of the lined baking sheets.
• Put the baking sheet in the oven and bake for 5 minutes; rotate the sheet 180 degrees and bake until the macaroons are firm, about 7 minutes more.
• Remove the baking sheet from the oven and let the macaroons cool. If baking more of the macaroon mixture, pipe them onto the other parchment-lined baking sheet and bake as instructed above.
• When the macaroons have cooled completely, transfer them to an airtight container, packing them between layers of waxed paper.
• If you'd like to turn them into sandwich cookies, spoon a dab of jam on the flat side of one macaroon and then gently press the flat side of another macaroon against the jam to seal the two cookies together