Dutch macaroons
Dutch-style macarons with a crisp shell and a soft interior, typically served as two shells sandwiched together with jam.
Ingredients
almond flour
2 1/2 oz (75 g)
fine granulated sugar
1/2 oz (15 g)
powdered sugar
5 1/2 oz (165 g)
egg white
2 oz (60 g)
jam or jelly (for filling)
Instructions
1
Making the batter
Mix all ingredients into a smooth dough and heat.
2
Preparing the baking sheet
Prepare a clean baking sheet lined with parchment paper.
3
Piping the shapes
Using a piping bag fitted with a 1/4-inch (6 mm) round tip, pipe the warm mixture onto the parchment paper into oval shapes. The mixture should spread fairly flat.
4
Resting
Let the cookies rest for at least 6 hours or overnight.
5
Cutting
Use a razor blade to make a longitudinal cut on the surface of each shape.
6
Baking
Bake in a low oven at 350°F (177°C) until golden brown.
7
Removing from the sheet
Remove the cookies from the parchment paper by brushing water on the back. Alternatively, bake directly on a silicone mat.
8
Filling
Sandwich two cookies together with jam or jelly.
