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Im just known to own up.Turn on high and beat until the egg whites form a soft peak meringue.French macarons come out perfectly, especially when theyre Christmas macarons.Fill a piping bag with the macaron shell filling.Finely grind the almonds and sift through a fine mesh sifter.Privacy Policy and, terms of Use.We do not have an account on record for the email address you entered.Mix on high until a stiff peak meringue forms.I also dug out these cute little edible gold stars from my cake drawers.Add in the granulated sugar, salt, vanilla extract, and cream of tartar.Repeat with the rest of the almond flour/powdered sugar mixture.Melt the chocolate with the coffee using a bain marie (waterbath).While cream of tartar isnt essential to making French macarons, I use it because it helps to create volume in the egg whites.You inspire me by your comments, your likes for making more interesting things, trying new recipes and improving my skills!The day you plan on using it, remove it from the fridge and let it come up to room temperature.This is honestly one of my favorite Christmas cookie recipes.

Transfer the mixture to a piping bag fitted with a Wilton 1A tip and pipe small rounds onto the tray or mat.I am amazed everyday when I see how many people are interested by my creations, I dont believe my eyes!Very lightly and carefully fold in a third of the almond flour/powdered sugar into the meringue with a spatula.Yeah, Im one of those crazy Christmas people.Stir in the butter until the mixture is smooth, then chill for 20 minutes.In a large mixing bowl, add in egg whites.

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Pipe macaron shells on the baking sheet following the christmas tree template.
I wish everyone a Happy New Year!