Ingredients
The following ingredients have 20 Servings
- 200 g Organic Evaporated Cane Juice ((powdered in a high-speed blender; measure after grinding))
- 120 g Almond Meal
- 6 g Unsweetened Dutch Processed Cocoa Powder
- 6 g Activated Charcoal Powder
- 105 g Egg Whites ((fresh, not cartoned))
- ¼ tsp Salt
- 50 g Organic Evaporated Cane Juice
- 1 tsp Vanilla Extract
Instruction
- Line 3 cookie sheets with silicone baking mats or parchment paper. Prepare a piping bag with round tip (#804).
- In a small bowl, add the powdered evaporated cane juice, almond meal, cocoa powder, and charcoal powder. Set aside.
- In an electric stand mixer bowl fitted with a whisk attachment, add the egg whites and salt. Turn the stand mixer on high speed and start a timer. Slowly sprinkle in the 50g of evaporated cane juice. Whip this mixture for 5 minutes. Mixture should form stiff peaks.
- Add the vanilla extract and whip for 1 more minute. Turn off the mixer and scrape the fluff off the whisk attachment into the stand mixer bowl.
- Sift the dry ingredients into the stand mixer bowl and fold in by hand with a silicone spatula until fully incorporated. Do not under mix and do not over mix!! Mixture should be in between “plopping” off the spatula and “flowing” like a thick ribbon.
- Scoop the batter into the prepared piping bag and pipe 1” buttons onto the prepared cookie sheets, each about 2” apart. Tap the pans on the counter HARD a few times to deflate any air pockets.
- Preheat the oven to 350 degrees Fahrenheit. Let the piped macarons sit at room temperature for ~45 minutes. Shells should form on the surface of the macarons (when you can tap the surface, they shouldn’t stick to your finger at all). Bake one tray at a time for ~8 minutes, or until the fluffy “feet” form and the surfaces of the macarons turn a very light golden brown. Let cool completely on the cookie sheets.
- Pipe your frosting of choice onto half of the macaron shells, then sandwich the remaining shells on top. Serve immediately.
