Mad Macaroons part 2

Last week while I was babysitting my little nephews and niece I decided to be like other blogs moms and bake with my kids. Oh man guys do these kids love to bake and cook. My sister bought a macaroon kit to make heart shaped macaroons. I found a really simple recipe posted below that I found at All Recipes. We had to improvise since we didn’t have any almond flour so I made some with a food processor and whole almonds.

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We then sifted it so we didn’t have any big chunks of almonds I was really surprised at how well it turned out. We then had a silicon mat that made it easy to do a uniformed heart shaped macaroon. It took a few tries but I finally was able to shape them and the ones that didn’t turn out so well I just used some water and my finger and pushed it toward the shape I wanted.

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I decide to not make a filing but use things we had in the house such as, raspberry jam, peanut butter, Nutella, and fresh fruit. I would file the macaroon about request if the kids were good. I have to say they loved the experience and the macaroons turned out really well!

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Macaroons from All Recipes

3 egg whites

¼ cup white sugar

1 2/3 cups confectioners’ sugar

1 cup finely ground almonds

  1. Line a baking sheet with a silicone baking mat.
  2. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners’ sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
  3. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
  4. When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
  5. Preheat oven to 285 degrees F (140 degrees C).
  6. Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Well I hope you guys enjoy and let me know what fun desserts you like to make with kids?!

Adios

Ginger

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