This week we are making the Mascarpone Cream Macaron with Berries and an Almond Pistachio Cake. It is a very nice flavor combo if you love almonds and pistachios as much as I do.
– Preheat oven to 300° F. – Combine the almond flour and confectioner's sugar in a food processor and process to a fine powder.
– Whip egg whites and granulated sugar in the bowl of a stand mixer to medium peaks. – Add a few drops of red food coloring (we used 20) and whip for another 20 seconds.
– Sift almond mixture over egg whites and fold, using a rubber spatula, until smooth. Do not over mix.
– Pipe circles onto sheet trays lined with nonstick mats and carefully tap trays to flatten the cookies. Set aside to dry for 30 minutes before baking. Bake for 12-15 minutes.