Blue Macarons / Cookies from The Mandalorian & Grogu

55 mins
Serves 1
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Directions

  1. 1Sift ground almonds and icing sugar into a bowl.
  2. 2Sift ground almonds and icing sugar into a bowl.
  3. 3Sift ground almonds and icing sugar into a bowl.
  4. 4Whisk egg whites until stiff peaks form.
  5. 5Whisk egg whites until stiff peaks form.
  6. 6Whisk egg whites until stiff peaks form.
  7. 7Add white sugar to the egg whites and continue whisking until stiff peaks form.
  8. 8Add white sugar to the egg whites and continue whisking until stiff peaks form.
  9. 9Add white sugar to the egg whites and continue whisking until stiff peaks form.
  10. 10Add teal food colouring to the whipped egg whites and whisk until the colour is evenly distributed and the peaks stay up.
  11. 11Add teal food colouring to the whipped egg whites and whisk until the colour is evenly distributed and the peaks stay up.
  12. 12Add teal food colouring to the whipped egg whites and whisk until the colour is evenly distributed and the peaks stay up.
  13. 13Incorporate a bit of the coloured meringue into the dry mix.
  14. 14Incorporate a bit of the coloured meringue into the dry mix.
  15. 15Incorporate a bit of the coloured meringue into the dry mix.
  16. 16Fold in the rest of the meringue into the dry mix, being careful not to overmix.
  17. 17Fold in the rest of the meringue into the dry mix, being careful not to overmix.
  18. 18Fold in the rest of the meringue into the dry mix, being careful not to overmix.
  19. 19Add the macaron batter to piping bags.
  20. 20Add the macaron batter to piping bags.
  21. 21Add the macaron batter to piping bags.
  22. 22Pipe circles onto a baking sheet lined with parchment paper.
  23. 23Pipe circles onto a baking sheet lined with parchment paper.
  24. 24Pipe circles onto a baking sheet lined with parchment paper.
  25. 25Smack the baking sheet on the table to release air bubbles.
  26. 26Smack the baking sheet on the table to release air bubbles.
  27. 27Smack the baking sheet on the table to release air bubbles.
  28. 28Smooth the tops of the piped circles with a wet finger.
  29. 29Smooth the tops of the piped circles with a wet finger.
  30. 30Smooth the tops of the piped circles with a wet finger.
  31. 31Let the piped macarons sit for around 30 minutes.
  32. 32Let the piped macarons sit for around 30 minutes.
  33. 33Let the piped macarons sit for around 30 minutes.
  34. 34Bake the macarons at 130 degrees Celsius for 25 minutes.
  35. 35Bake the macarons at 130 degrees Celsius for 25 minutes.
  36. 36Bake the macarons at 130 degrees Celsius for 25 minutes.
  37. 37Let the baked macarons cool fully.
  38. 38Let the baked macarons cool fully.
  39. 39Let the baked macarons cool fully.
  40. 40Fill the macarons with jam (strawberry and orange flavors are used).
  41. 41Fill the macarons with jam (strawberry and orange flavors are used).
  42. 42Fill the macarons with jam (strawberry and orange flavors are used).
  43. 43Carefully sandwich the macarons together.
  44. 44Carefully sandwich the macarons together.
  45. 45Carefully sandwich the macarons together.

Ingredients

  • ground almonds
  • ground almonds
  • ground almonds
  • icing sugar
  • icing sugar
  • icing sugar
  • egg whites
  • egg whites
  • egg whites
  • white sugar
  • white sugar
  • white sugar
  • teal food colouring
  • teal food colouring
  • teal food colouring
  • jam
  • jam
  • jam

Equipment

sievebowlwhiskelectric mixerspatulapiping bagsbaking sheetoven

Tips

  • Be careful not to overmix the batter.
  • Smooth the tops of the piped circles with a wet finger.
  • Let the macarons sit for around 30 minutes before baking.