What's a mom to do on a lazy Sunday with three kids and a batch of ugly macarons? Give them to the kids to have fun with!
I just happened to have a couple of containers of my favorite store bought frosting made by Dollop. Dollop was created and owned by one of my favorite east coast bakers. Heather Saffer. For those of you not familiar with her work, Heather won Cupcake wars a couple years back and went on to write a book about gourmet frostings. If you remember, I wrote a post about it last year.
This frosting is GMO free, soy free, gluten free, vegan and tastes 100x better than any other store bought frosting. It's great to have on hand for those quick desserts, or kid friendly treats.
- 1 1/4 cups plus 1 teaspoon confectioners sugar
- 1 cup (4 ounces) almond meal
- 6 tablespoons aged egg whites (from about 3 extra-large eggs)
- Pinch of salt
- 1/4 cup granulated sugar
- few drops of green food coloring
- Your favorite vanilla frosting (I used Dollop's Madagascar Vanilla)
- Gold sparkling sugar
- Star shortbread cookies (Found at Trader Joe's)
-Preheat oven to 350.
- Whisk together almond meal and confectioners sugar. Run through a fine sieve to remove any lumps or large almond pieces.
- In the bowl of an electric mixer fitted with the whisk attachment. Whip egg whites until white and foamy. Increase speed to high and gradually pour in granulated sugar. Until you have stiff peaks and it is shiny. About 15 minutes.
- With a rubber spatula gently fold in almond/confectioners sugar mixture into the egg whites.
- Line 4 baking sheets with parchment paper or a silpat. Pipe 4 sizes of circles onto sheets. I did 2, 1.5, 1, and 3/4 of an inch circles. If you get little tips at the top of each piped cookie. Dab your finger in water and carefully wipe/pat it down.
- Sprinkle the tops of the smallest cookies with gold sugar.
- Give the cookie sheets a gentle tap to remove any air bubbles.
- Allow cookies to sit at room temperature before baking for at least 30 minutes if not 60.
-Place cookies in the oven with the door slightly ajar. I place a wooden spoon in the door so it can't close all the way. Bake the cookies for about 7 minutes, rotate sheets and bake for a remaining 7-8 minutes. Or until they are dry to the touch. The smaller cookies won't take as long and the larger will take an additional minute or two.
- Remove from oven and allow to cool completely before assembling.