If you haven't tasted a French macaroon, you haven't lived. These two-bite pastries are going to be the next cupcakes. Macaroon art is a website that creates these delicious morsels and then transfers photos of whatever the buyer wants on top. If you can read French, you've got to check out their website.
You've probably heard that macaroons are the soufflé of pastries. They are very difficult to master... But very worth it. Before we could get to the point of turning macaroons into art, we had to learn how to make them. Disclaimer: they didn't turn out the way we hoped. But they tasted great! We are here to testify that any average American living at high altitude can make our version of a macaroon.
It was hard to convert the recipe from grams to cups but here's as close as I could get:
3 large egg whites
2 tbs granulated sugar
1/2 cup finely ground almonds
1/2 cup finely ground pistachios
2 cups powdered sugar
1/2 can condensed milk
1 tsp vanilla
1 tsp butter
2 tbs heavy whipping cream
1. Finely ground pistachios and almonds in a food processor (I mean, teeny tiny) and mix with powdered sugar. Set aside.
2. Whip egg whites until foamy and then add granulated sugar and continue mixing until peaks form.
3. Spoon mixture into pastry bag and squeeze quarter size circles on cookie sheet lined with parchment paper. Cook at 280 Fahrenheit for 14 minutes.
4. On medium low heat, mix condensed milk, butter and vanilla until it bubbles and starts to pull away from the sides of the pan. Add whipping cream.
5. Once cookies cool, spoon about 1/2 tsp onto cookie and top with another cookie.
You can find more instructions on the website where we learned how to make them. We were disappointed that the foamy foot didn't form on our macaroons. However, once we tasted them, it didn't seem so bad. Enjoy!