Donut Macarons

donut macarons

How my life has changed after my kids went back to school! If you are thinking because of the amount of Game of Thrones that I’ve watched or the number of times that I’ve read 50 Shades of Grey, I am telling you NO! It’s nothing about my sex life!

It’s about the larger chunk of time that I have for myself now. And that absolutely allows me to finish a lot of things that I wasn’t able to, like pooping. Sorry! I am being gross, but I am also being factual. You just have no idea!

donut macarons

So to celebrate my new life, I came up with these adorable macarons. My approach to making macarons now are either with spectacular flavour or with special design. Either way, it requires time. And here we have these cuties!

donut macarons

They are bigger than regular sized macarons, yet almost the same size as mini donuts. The reason why they have to be bigger is because when you pipe the batter in O shapes so they have little holes in the middle, the batter will spread out and the holes will disappear if the O is not big enough. A little trick!

Ingredients (around 20 sandwich cookies):
1 cup powdered sugar
3/4 cup almond flour
2 egg whites
1/4 cup granulated sugar
1/2 cup filling of your choice
1 cup powdered sugar
1 to 2 tablespoons milk
1 teaspoon vanilla extract
food coloring paste of your choice
sprinkles of your choice

Line two large baking sheets with parchment paper.
Process powdered sugar and almond flour in a food processor until finely ground. Sift the mixture through a sieve. If there are more than 2 tablespoons of large chunks left in the sieve, grind them and sift again. Set the mixture aside.
In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites at medium speed until frothy. Reduce the speed to low and gradually add the granulated sugar, 1 tablespoon at a time. Increase the speed to high and beat until very stiff peaks form, about 5 minutes.
Sift the almond flour mixture over the egg whites. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the mixture loosens and falls in a ribbon from the spatula.
Fit a pastry bag with a 1/2-inch round tip and fill the bag with the batter. Pipe Os to create donut shapes onto the parchment papers, leaving at least one inch apart.
Tap the bottom of each sheet on the work surface to release trapped air bubbles. Let the cookies stand at room temperature for at least 30 minutes to develop their crusts.
Preheat oven to 320F. Bake the macarons for 10 to 12 minutes, until set but not browned.
Transfer the baking sheets to wire racks and let the macarons to cool completely on the pans. Once cooled, gently lift half of the cookies from the parchment paper and turn them upside down.
Pipe a teaspoon of filling onto each of the upside-down cookies.
To prepare the glaze, whisk sugar, milk and vanilla slowly until slightly thickened. Add more milk or sugar to get the right consistency. Add coloring paste, one drop at a time, and mix until color is evenly distributed.
Dip the top of each of the remaining cookies in the glaze and set on a rack placed over a baking sheet. Decorate with sprinkles immediately. Let dry completely, about 10 minutes. Place it on top of the filled cookie.


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