These little french cookies can be labour intensive but they are totally worth it!

Step 1: Measure It

Macarons

You will need a little scale to measure out grams, a sifter, parchment paper, and a piping bag (we just used a zip lock and cut the corner)

Cookie:

150 grams almond flour, sifted
150 grams confectioners sugar, sifted
150 grams granulated sugar, sifted
35 grams water
110 grams egg whites, divided 50g and 60g

Step 2: Whip It

Start by whipping the 60 grams of egg whites until pillowy (foamy).

Step 3: Sugar It

Bring water and granulated sugar to 243*F on the stove top on medium heat.

Step 4: Combine It

Add the sugar and water syrup to the pillowy egg whites and beat with a whisk until cool.

Step 5: Fold It

Next, combine the 50 grams of egg whites, confectioners sugar, and almond flour in a large bowl. Slowly add in the sugar water and egg mixture, 1/3 at a time, folding together until mixed.

Step 6: Color It

At this point we added a couple of drop of colored-dye to add some flare to our cookies…naturally I wanted them to be pink.

Step 7: Pipe It

Put mixture in piping bag (or ziplock) and begin piping onto a parchment-lined baking sheet. Let the cookies settle and slam the tray a couple of times on the counter to release air bubbles from the mixture, then let dry for about 30 min.

Step 8: Bake It

Bake at 375*F for about 10 minutes or until you see the cookies barely start to brown on the sides and top. You are looking for a nice golden color. Let cool completely before removing from the parchment paper to add your filling!