When it comes to the kitchen, I can kind of bake but I absolutely can not cook. I don’t like the idea behind cooking as you have to do a lot of improvising, but with baking you just have to follow a recipe. My brain can manage that much better.
I wanted to make a gluten free sweet treat for Easter, and after searching the internet I opted for pastel meringue cookies. As you can see, that’s not what went down. Half way through cooking noticed they weren’t looking like pastel meringues at all, but much more like neon macaroons. I quickly whipped up some buttercream frosting for the center, and bam- I accidentally made french macaroons.
It is most definitely not the “proper” way to make macaroons, but they tasted just as delish. For some reason they kind of cracked after cooling, but I may have had the cookies in just a bit too long. I will definitely be making them again, I am determined to get them perfect.
Ingredients for the Macaroons/ Meringues Cookies:
+ 3 egg whites at ROOM TEMP (<—<< a must)
+ 1/8 teaspoon salt
+ 1/3 cup sugar
+ 1/2 cup powdered sugar
+ 1/4 teaspoon lemon extract
+ food coloring
+ Put the mixture into as many separate bags you want based on how many colors you are using. Add about 10-15 drops of food coloring to your separate bags, more or less depending on how bright/light you want them. +
+ Using a plastic bag with the tip cut off or a piping bag, place quarter sized drops on a cooking sheet lined with wax paper. +
Ingredients for the Buttercream
+ 7 tablespoons unsalted butter, softened
+ 2 egg yolks
+ 1/4 cup granulated sugar
+ 3 1/2 tablespoons milk
+ 1 teaspoon vanilla extract
+ Using your piping bag or Ziploc, squeeze some buttercream frosting onto one cookie and top it off with another. +
–E