Hy-Vee Recipes and Ideas

Directions

1. Step1

   Line 2 large cookie sheets with parchment paper; set aside. Sift together almond flour and powdered sugar in medium bowl; set aside.

2. Step2

   Beat egg whites in a large mixing bowl with electric mixer on medium until foamy. Add cream of tartar. Beat in granulated sugar, 1 tablespoon at a time. Beat in vanilla and yellow food coloring until stiff peaks form (tips stand straight). Fold in one-third of the almond mixture. Repeat folding in remaining almond mixture just until smooth. Spoon mixture into a pastry bag fitted with a 1/4 inch-round tip.

3. Step3

   Holding piping bag vertically, pipe 48 (1-1/2-inch-round) disks on one prepared cookie sheet. Pipe 48 (1-1/2-inch) circular rings on the other prepared cookie sheet, leaving a hole in the centers. Firmly tap cookie sheets on work surface several times to release air bubbles. Let stand 30 to 40 minutes or until tops are slightly dry.

4. Step4

   Preheat oven to 300 degrees. Bake, one cookie sheet at a time, 11 to 14 minutes or until dry and crisp. Cool completely on baking sheets on wire racks.

5. Step5

   Stir jam until smooth. Spread 1/2 teaspoon jam on the bottom of each macaron disk. Top with macaron rings, bottom sides down.

6. Step6

   To decorate, frost half of the filled macrons with pink glaze and the remaining filled macarons with white glaze. Drizzle or pipe purple glaze over pink-glazed macarons. Let stand until set.

7. Step7

   For the jelly donut glaze, Melt unsalted butter in a medium microwave-safe bowl in microwave. Whisk in powdered sugar, milk, and vanilla extract. Transfer 3 tablespoons glaze to a small bowl; stir in 2 or 3 drops purple food coloring; set aside. Tint half of the remaining glaze with pink food coloring. Makes 3/4 cups.