#almondshell

These exquisite White Chocolate Coconut Macarons will up your dessert game. The delicate almond-based shells are filled with a hint of coconut and dipped in decadent white chocolate before being topped with toasted coconut for a tropical twist. Enjoy the perfect combination of flavors and textures.

Ingredients: 150g almond flour. 150g powdered sugar. 110g egg whites aged, at room temperature. 40g granulated sugar. 1/2 teaspoon coconut extract. 1 cup white chocolate chips. 1/2 cup shredded coconut toasted. Food coloring optional.

Instructions: Prepare a baking sheet with parchment paper or a silicone baking mat. In a food processor, pulse almond flour and powdered sugar until well combined. Sift the mixture into a bowl. In a separate bowl, whip the egg whites until foamy. Gradually add granulated sugar and continue whipping until stiff, glossy peaks form. Gently fold the almond flour mixture into the egg whites until the batter is smooth and has a lava-like consistency. Add coconut extract and food coloring if using, and gently fold until incorporated. Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheet. Tap the baking sheet on the counter to release any air bubbles. Let the macarons rest at room temperature for about 30 minutes until a skin forms on the surface. Preheat the oven to 300F 150C during this time. Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through. The macarons should have developed feet and be set but not overly browned. Remove from the oven and let the macarons cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Melt the white chocolate chips in a microwave or using a double boiler until smooth and creamy. Dip the cooled macaron shells into the melted white chocolate, allowing any excess to drip off. Sprinkle toasted shredded coconut onto the chocolate-coated shells before the chocolate sets. Place the macarons in the refrigerator to allow the chocolate to set completely. Once set, remove from the refrigerator and let the macarons come to room temperature before serving. Enjoy these delightful White Chocolate Coconut Macarons!

Prep Time: 45 minutes

Cook Time: 18 minutes

These Snickerdoodle Macarons are a delightful twist on the classic cookie. They have a crispy and chewy almond shell with a sweet and slightly spiced cinnamon-sugar filling. Perfect for a special treat or gift!

Ingredients: 1 cup almond flour. 1 3/4 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 tsp cream of tartar. 1 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/4 cup unsalted butter, softened. 1/4 cup granulated sugar for coating. 1 tsp ground cinnamon for coating.

Instructions: Preheat your oven to 300F 150C and line two baking sheets with parchment paper. In a food processor, combine almond flour, powdered sugar, ground cinnamon, ground nutmeg, and salt. Pulse until well combined. Sift the mixture into a large bowl and set aside. In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add 1/4 cup of granulated sugar while continuing to beat. Beat until stiff peaks form. Gently fold the egg white mixture into the almond flour mixture, being careful not to overmix. Add vanilla extract and continue folding until the batter reaches a smooth, lava-like consistency. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each circle. In a small bowl, mix 1/4 cup granulated sugar and 1 tsp ground cinnamon. Sprinkle the cinnamon-sugar mixture over the piped macaron shells. Tap the baking sheets on the counter to remove any air bubbles. Let the macarons sit at room temperature for 20-30 minutes, or until a skin forms on the surface. Bake in the preheated oven for 15-18 minutes, or until the macarons are set but not browned. Remove from the oven and let cool completely on the baking sheets. Once cooled, gently remove the macarons from the parchment paper and match them in pairs based on size and shape. Spread a small amount of softened butter on the flat side of one macaron and sandwich it with another. Repeat with all macarons to create sandwiches. Store the Snickerdoodle Macarons in an airtight container in the refrigerator for 24 hours to allow flavors to meld before serving.

Prep Time: 30 minutes

Cook Time: 18 minutes