Line two large baking sheets with parchment paper. Draw about 20 1-inch circles in rows on the paper, about 1 inch apart.
Place half of the almonds and half of the powdered sugar in a food processor. Process for 30 seconds, until the almonds are finely ground. Repeat with the remaining almonds and powdered sugar.
In the bowl of a stand mixer fitter with a whisk attachment, beat egg whites on high speed with very stiff peaks form, about 5 minutes.
Using a rubber spatula, gently fold about 1/3 of the almond mixture into the egg whites. Fold in the remaining mixture in two more additions, until the ingredients are just combined.
Fit a pastry bag with a 1/2-inch round tip and fill the bag with the meringue. Using the template as a guide, pipe 1-inch circles onto the baking sheet. Let the cookies stand at room temperature for 2 hours. This allows the cookies to develop their crust.
Preheat oven to 325F. Bake the macarons for 10 to 12 minutes, until set but not browned.
Transfer the baking sheets to wire racks and let the macarons to cool completely on the pans. Once cooled, gently lift half of the cookies from the parchment paper and turn them upside down.
Spoon or pipe a small dollop of ganache onto each of the upside-down cookies. Top with the remaining cookies.
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 19 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.1mg | 0 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.8g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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