French Almond Macarons

5 oz. Blanched Almond Slices (or 4oz. Almond Flour)
2 c. 10x Sugar

Place almond flour and 10x sugar mixture in a separate bowl and blend together. Set aside.

4 Egg Whites (Lg) (room temp)
½ c. Sugar

Add egg whites and sugar to mixing bowl. Whisk in mixer for 2 minutes on medium speed. Increase speed to medium-high for another 2 minutes. Increase speed to high until peaks are stiff.

Orange Food Coloring (Gel only. Most liquid coloring will dilute mixture and not give desired color.)
2 tsp. Almond Flavoring

Add color and flavoring. Mix on high for stiff peaks about 30 seconds.

Sprinkle in Almond Flour mixture and fold gently. Fill pastry bag and pipe disk shapes (about ¾ inch) on parchment paper. Tap pan on table 2 - 3 times to release any air bubbles. Poke any air bubbles with a toothpick.
Bake at 325˚ for 13 minutes on the lower 3rd portion of oven. Rotate halfway through baking. Do not move after removing from oven until completely cooled (they are fragile).
Fill with buttercream. Dust with cocoa
Makes: 40 filled macaroons

Buttercream Icing

4 oz. (1 Stick) Butter, creamed
3 oz. Pumpkin
½ tsp. Pumpkin Spice
1 tsp. Vanilla ____________________ Add.
3 c. 10x Sugar ___________________ Add slowly. Beat smooth. (Add additional Sugar if needed to thicken)

Presented by Terill Matson, Cutting Edge Classroom