This is definitely a magical cookie. It is basically a chewy, sweet, and moist cookie of pure deliciousness. I probably looked up a dozen different recipes before starting the baking process. Here is my recipe for baking these scrumptious cookies:
~ 3 large eggs at room temperature [submerge in warm water for 5 mins]
~ ¼ cup white sugar
~ 2 cups confectioners sugar
~ 1 cup almond flour
~ Pinch of salt
Step 1: Preheat the oven to 300 degrees
Step 2: Sift almond flour and confectioners sugar into a large bowl
Step 3: Crack eggs into mixer bowl and take egg whites and beat them on medium-high speed for about 20 mins before adding in ¼ cup of white sugar slowly [continue beating until it is stiff like whipped cream consistency] beat the egg whites long enough or there will be air pockets in the macaroons
Step 4: Make sure you add a drop of food coloring before you start folding the mixture, so you don’t over-mix!
Step 5: Add almond flour and confectioners sugar to egg white mixture and make sure to fold 50 times or more until it is even, but not too liquid–y
Step 6: Put the mixture into a frosting bag or Ziploc bag and cut out ½ inch hole and pipe onto parchment paper. Make sure to flatten the macaroon mixture by hitting the pan against the table about 6 times to keep the tail from sticking up.
Step 7: Let it sit out for 20 mins while it forms a the outer shell before putting in oven.
Step 8: Set a timer and place your macarons in oven for 20 mins
Cream Cheese Filling
~ 8 oz of softened cream cheese
~ 1 Cup powdered sugar
~2 Tablespoons of milk
Step 1: Mix the cream cheese, powdered sugar, and milk together in a large bowl until smooth.
Step 2: Fill a piping bag by placing the bag in a jar or cup to hold it in place and fill it with the filling mixture.
Step 3: Cut about a 1/2 inch hole at the bottom and pipe in circular motions on one macaron cookie after letting it cool for about 10 mins. Place second macaron cookie on top and enjoy!