Ingredients

The following ingredients have 58 Servings
  • 210g Evaporated Cane Juice ((powdered in a high-speed blender; measure after grinding))
  • 120g Almond Meal ((sifted through a fine mesh sieve to remove any chunks; measure after sifting))
  • 100g Egg Whites ((fresh, not cartoned))
  • ¼ tsp Salt
  • 50g Evaporated Cane Juice
  • ½ 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 and sifted almond meal. 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 6 minutes. Mixture should form stiff peaks.
  • Add the vanilla extract and whip for 1 more minute. Dump the set aside evaporated cane juice/almond meal mixture into the stand mixer and fold 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 ~1 hour. 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 ~8-10 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.