Ingredients (Makes 12 medium sized cookies) 1 cup cofectioner’s sugar, 3/4 cup almond flour (you can use Almond Meal for more texture), 2 large egg whites at room temperature, pinch of cream of tartar, 1/4 cup superfine sugar, 1 tsp. almond extract
1) Pulse confectioner’s sugar and almond flour in a food processor until mixed. Pulse a second time.
2) Preheat oven to 375 degrees. Separate the egg yolks from the whites. Beat the whites at medium speed on an electric mixer until foamy. Add cream of tartar and continue to mix until soft peaks form. Reduce mix speed to low and add superfine sugar. Increase speed to high and mix until stiff peaks form (about 7 minutes). Fold in almond and sugar mixture.
3) I bought this Wilton pan at Crate and Barrel hoping to give the macaroons a more seasonal shape. Apply a nonstick coating to the openings. Spoon batter into them. Turn oven down to 325 degrees and bake for about 15 minutes, turning pan around at the half way point.
4) Cool in pans for 2-3 minutes. Loosen with knife and turn snokeflakes out onto wire rack.
My licensees received these as gifts and I’ll be serving them at my Bon Vivant Noel Party.