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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat your oven to 245-300. Start by sifting 2 cups of powdered sugar, your almond flour/meal into a large bowl. If you don't already have a sieve, cheap ones can be bought at Walmart or some other grocery stores. | 2. After sifting, give it a couple good stirs to make sure that everything is properly mixed. | 3. In another bowl (if your mixer has a specific bowl, use that one) add your egg whites and granulated sugar. This will be your meringue. Set your mixer to a medium-high speed and beat until slightly stiff peaks are just beginning to form. | 4. Add your cherry oil and desired food coloring. Continue to beat on medium speed until stiff peaks are beginning to form. | 5. Fold in your meringue, about 1/3 at a time, into the dry mixture. You might not need all of it. It should be about the consistency of cake batter. | 6. Put the batter into a piping bag, and pipe it onto a baking sheet (covering it in parchment paper worked best for me). I made my macarons about the size of a quarter, and about a half of an inch apart. Make sure they are far enough apart where they wont stick together. Rap the sheet on the countertops a couple of times to release air bubbles. | 7. Let your macarons rest for 15 minutes before baking. | 8. Put your macarons in the oven. Mine were done in about 8 minutes. Keep a careful eye on them, because they should not begin to brown on top. | 9. Cool your macarons, and start making your lime frosting. | 10. Combine your butter and lime zest. Start to add powdered sugar, about 1/2 cup at a time, alternating with 1 tbsp of lime juice at a time. Add milk to make the texture more creamy (I only used a splash). Add milk/powdered sugar until you get your desired consistency. | 11. Add green food coloring if you choose to (I made my frosting a light green color, and it went very well with the light pink of my macarons) and chop your maraschino cherries in half (you will need 1/2 for each macaron. | 12. To assemble, pipe the lime frosting onto one side of one cookie. Place 1/2 maraschino cherry in the center, and pipe a tiny bit of frosting over it. Put another cookie on top. | 13. I found that my macarons got better after 24-48 hours of being assembled. I stored mine in a plastic tuboware container, and kept it on my counter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg white	3			51.48	0.7227	10.790999999999999	0.1683
sugar	1/3	cup		268.66	67.1987	0.0	0.0
almond flour meal	1	cup		-	-	-	-
sugar	16	ounces	powdered	1764.4724	452.5486	0.0	0.0
cherry oil		teaspoon		-	-	-	-
red food coloring	3 -5	drop		-	-	-	-
lime zest	1 1/4	1/4		-	-	-	-
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
green food coloring	3 -5	drop		-	-	-	-
salt	1	pinch		-	-	-	-
vanilla extract	1	tablespoon		37.44	1.6445	0.0078	0.0078
butter	1/2	cup	melted	684.0	31.428	21.372	57.6
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905
maraschino cherry		cup	need	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.