This is the first in the Easter Dinner Series and with Easter just a few weeks away, it’s time to start planning that family meal. What’s better than a colorful dish of sweet treats? Not only are these French macaroons aesthetically appealing, they are just as delicious as they appear and easy to make.
In the coming weeks, I’ll be posting recipes for an Easter menu that will induce a taste bud explosion. From appetizers to side dishes to entrees to desserts, you can plan your whole menu for this and any other holiday meal.
I’ve always been a fan of those sweet, coconut macaroons but had never tasted a French macaroon until I made this a couple of years ago. I experimented with the filling and decided I liked a variety of fillings from preserves to frosting, so I encourage you to play around with your own tastes and make this one your own.
- 3 egg whites
- 6 Tbsp superfine (castor) sugar
- 1 cup finely ground almonds
- 1 1/2 tsp finely ground almonds
- 1 1/3 cups confectioners' sugar
- Optional: Lime Extract for flavoring
- Raspberry jam or preserves
- Key lime frosting
- Preheat oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicon mat.
- Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes; whisk the superfine sugar into the egg whites until thick, glossy, and the mixture holds stiff peaks, 5 to 8 more minutes. Place a sieve over the bowl containing egg whites and sieve both amounts of almond meal and confectioners’ sugar into the egg white mixture. Gently fold the almond meal and confectioners’ sugar into the egg whites, retaining as much air as possible.
- Separate the meringue into separate bowls to flavor and color, if desired. Spoon the meringue into a piping bag fitted with a 3/8-inch tip or plastic baggie with one corner snipped. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
- Let the cookies stand at room temperature for about 15 minutes to form a thin skin. Pick up the baking sheets and let drop from several inches above the work surface to adhere cookies to the baking sheets.
- Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper.
- Sandwich the cookies together with frosting and jam.
Divide batter into fourths and color one-fourth pink and flavor with raspberry flavoring; color one-fourth yellow and flavor with lemon flavoring; color one-fourth pale blue and flavor with vanilla; color one-fourth pale green and flavor with mint or lime. Fill and make sandwich cookies with filling of choice.