Mascarpone Cream Macaron with Berries
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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.
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INGREDIENTS
– Mascarpone Cheese
– Whipping Cream
– Eggs
– Powdered Sugar
– Granulated Sugar
– Almond Flour
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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.
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Whip egg whites and granulated sugar in the bowl of a stand mixer fitted with a whisk attachment to medium peaks.
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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.
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Pipe circles onto sheet trays lined with nonstick mats and carefully tap trays to flatten the cookies.
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Bake for 12-15 minutes.
Set aside to dry for 30 minutes before baking.
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