Ingredients:
- 200g almond flour
- 200g powdered sugar
- 150g egg whites aged, at room temperature
- 50g granulated sugar
- 1 tsp Moroccan rose water
- 1/2 tsp ground cardamom
- Food coloring optional
- Pinch of salt
Instructions:
Preheat the oven to 300F 150C and line a baking sheet with parchment paper
In a food processor, combine almond flour and powdered sugar
Pulse until finely combined
Sift the almond-sugar mixture to remove any lumps
Discard larger almond pieces
In a mixing bowl, beat aged egg whites with a pinch of salt until foamy
Gradually add granulated sugar while continuing to beat
Beat until stiff, glossy peaks form
Fold in the almond-sugar mixture in three parts
Add rose water and ground cardamom
If using food coloring, add a few drops until desired shade is reached
Continue to fold the batter until it flows like lava and a ribbon of batter slowly dissolves into the mixture
Transfer the batter to a piping bag with a round tip
Pipe small rounds onto the prepared baking sheet
Tap the baking sheet gently on the counter to release air bubbles
Let the macarons rest for about 20-30 minutes until a skin forms
Bake in the preheated oven for 15-18 minutes
The macarons are done when they easily lift off the parchment paper
Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack
Once completely cooled, match up similar-sized macarons for sandwiching
Pipe your favorite filling, such as Moroccan spiced buttercream or rose ganache, onto one macaron and sandwich with another
Store the filled macarons in an airtight container in the refrigerator for 24 hours before serving to allow flavors to meld
Bring the macarons to room temperature before serving
Enjoy these Moroccan-inspired macarons at the delightful baby shower!
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