Mascarpone Cream Macaron with Berries

Today we are making the Mascarpone Cream Macaron with Berries and an Almond Pistachio Cake.

This is a very nice flavor combo if you love almonds and pistachios.

INGREDIENTS

– Mascarpone Cheese – Whipping Cream – Eggs – Powdered Sugar – Granulated Sugar – Almond Flour

HOW TO MAKE Mascarpone Cream Macaron with Berries

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 fitted with a whisk attachment to medium peaks.

Sift almond mixture over egg whites and fold, using a rubber spatula, until smooth.

Add a few drops of red food coloring (we used 20) and whip for another 20 seconds.

Pipe circles onto sheet trays lined with nonstick mats and carefully tap trays to flatten the cookies.

Bake for 12-15 minutes.

Set aside to dry for 30 minutes before baking. 

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