Half Moon's almond macaroons
Published:Thursday | February 6, 2014 | 12:00 AM
This year, the Half Moon Rock Resort celebrates its 60th anniversary. The Rock Resort recently visited our offices with the most delicious 60th anniversary macaroons ever! We just had to share the recipe with you.
Almond Macaroons
Yield: Three dozen
Ingredients
1 cup almond flour
11/2 cup powder sugar
3 egg whites
5tbsp granulated sugar
1tsp vanilla extract
Method
1. Sift almond flour and sugar and add to a large bowl.
2. In a mixing bowl whip egg whites and granulated sugar to stiff peaks.
3. Using a rubber spatula, fold in egg whites into almond mixture and add vanilla extract.
4. Prepare cookie sheet with greased paper or use a silicone mat.
5. Using a piping bag, insert a plain tip (number 13mm). Pipe small rounds to your desired size, or about 5 cm diameter, and let air-dry for 30 minutes.
6. Place a second pan underneath for insulation and bake for 15-18 minutes at 350°F.
7. Remove and let cool.
8. Pipe rum-butter cream filling to centre of one cookie and sandwich with another. Roll edge of cookie in melted chocolate and then toasted shredded coconut.
Bon appétit!
- Recipe by Alana St Louis
Pastry Chef
Half Moon, a Rock Resort