< Back To All Recipes

Truckin’ Amazing Cook-off: Sugar Philly French Macarons


2/3 cup almond flour

1 cup confectioners sugar

1/4 cup granulated sugar

3 egg whites

Red gel food color


Preheat oven to 375 degrees

In a stand mixer whisk the egg whites, when they start to turn foamy you can add the granulated sugar in a slow stream.

Meanwhile sift the almond flour and confectioners' sugar together.

When the egg whites turn into stiff peaks, with a spatula, take out the egg whites and into a medium to large bowl.

In 3 installments, add the almond sugar mixture through a strainer. Fold the mixture very carefully while incorporating the almond mixture but not deflating the egg whites. put batter in a piping bag fitted with a tip number 808

Pipe the macaroons into the desired size into a silicon baking mat. You must let them dry for at least 15 to as much as 1 hour. As they are drying the piped macaron batter will go from shiny to a matte look. They are finished when they are dry when you barely touch them.

Bake for 12 - 15mins. It will depend on your oven, the temperature outside, the humidity, more or less the environment to which you are making the macarons. There is no set baking time. They are done baking when the tops do not move from the base of the macaroon.

When they are done baking, take them out and cool them. When cooled take them off the baking sheet and fill with whatever you like.

Chocolate ganache

1 cup dark chocolate chopped or chips
1 cup heavy cream

Weigh out any measurement of chocolate and weigh out the cream in another vessel but of equal weight. Scald the cream in a pot.

When a scald has been reached, pour the hot cream onto the chocolate and wait at least 2mins no more than 5mins.

Pour into piping bags, cool, and use as desired.

To assemble cookies pipe ganache on flat side of cookie and add another cookie to make a sandwich enjoy!!