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Vanilla Macarons

1¾ cups almond flour
3 cups powdered sugar
7 egg whites, divided
⅓ cup water
1 cup sugar
1 vanilla bean, split and seeds scraped

Directions

Preheat oven to 275°F. Spray a baking sheet with nonstick cooking spray and line with a piece of parchment paper. Sift the almond flour and powdered sugar into a medium bowl and set aside. Using a standing mixer fitted with a whisk, begin to whip three egg whites to a medium peak. Meanwhile, combine water and sugar in a small heavy-bottomed saucepan over high heat. Simmer while monitoring with a candy thermometer; be careful not to overbeat egg whites. Remove syrup from heat when temperature reaches 240°F. Continuing to whip the egg whites on medium speed, pour the syrup down the side of the bowl to incorporate slowly. Increase speed and whip until whites form glossy, very stiff peaks. Using a spatula, stir the remaining egg whites and the vanilla seeds into the flour mix, making a smooth paste. With the spatula, fold one third of whipped egg whites into the batter; then gently fold in the rest. Stir until the batter falls in a ribbon when you lift the spatula. Using a soupspoon and your finger, place round dollops onto the baking sheet, about an inch apart. The batter should be stiff enough that the macarons hold their shape. (Cover batter with plastic film when not scooping.)

Let the cookies sit at room temperature until a light crust forms, about 15 minutes. Sprinkle with your choice of toppings (see below). Bake for 5 minutes, then rotate the pan 180° and bake for another 5 minutes. Remove the cookies and let them cool. Repeat the process until all the batter is used. The cookies can be stored in an airtight container for two days, or frozen.

Yields 30 sandwich cookies.

Suggested Fillings
Nutella

Fruit jam
Orange marmalade

Fantastic dessert with coffee and always gluten free ♥

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