More Great Recipes: Cookies


User Avatar
Member since 2014

Serves Makes 20 in each color | Prep Time | Cook Time


2½ cups almond flour
2 cups plus 2 tablespoons confectioners’ sugar
1 cup granulated sugar
1/3 cup water
15 tablespoons liquid egg whites, room temperature
5 assorted pastel food coloring
2 large eggs
¾ cup sugar
¼ cup water
1 teaspoon vanilla
Dash salt
Food coloring
1/8 pound very cold sweet butter

Preheat oven to 350 degrees. Line baking sheets with parchment paper. You may place parchment paper directly on counter to pipe out.

In food processor, pulse the almond and confectioners’ sugar. Sift with a fine mesh strainer. Divide mixture into 5 small bowls.

In a small saucepan, combine granulated sugar and 1/3 cup water. Stir and bring to boil. Cook 5 minutes. Place 9 tablespoons egg whites in mixer. Beat until foamy and thick. Gradually add hot sugar syrup and beat until cool.

Divide remaining egg whites in 5 small cups and generously add food coloring. Mix each color egg white into almond mixture. Place cooled meringue into each color, half the amount at a time. Transfer to disposable piping bags and pipe to small circle on parchment paper. Let dry 10 to 20 minutes or longer. Bake 350 degrees for 8 to 10 minutes.

For Filling, whisk all ingredients together, except butter; bring to boil. Whisk continuously for 10 minutes. Remove from heat. Stir in butter and cool. Divide into 5 small cups and color the same as the macaroons. Spread on one macaroon and make a sandwich in same color. Continue with different colors until all are filled. Serve and enjoy!

Pairs Well With


Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana