Holiday Macaroons with Almond Buttercream

Holiday Macaroons with Almond Buttercream

Almond flour and egg whites are combined to make an elegant holiday cookie.

40 min.prep time 1:45total time
3 dozen cookies
000 Ratings

Ingredients

Cookie

1 3/4 cups powdered sugar
1 1/2 cups almond flour
4 Land O Lakes® All-Natural Egg whites, at room temperature
1/4 cup sugar

Filling

1/2 cup Land O Lakes® Butter, softened
4 cups powdered sugar
1/2 teaspoon almond extract
1/3 to 1/2 cup whipping cream

Decorations

Holiday decorator sprinkles, sugars and/or jimmies, if desired

Directions

Line cookie sheets with parchment paper; set aside. Combine powdered sugar and almond flour in medium bowl; set aside. 

Place egg whites in medium bowl; beat at high speed until soft peaks form. Gradually add sugar, beating well after each addition, until glossy and stiff peaks form. Gently stir in half of almond flour mixture. Gently stir in remaining almond flour mixture until just combined. 

Place cookie mixture into large plastic food bag; cut 1/2-inch opening from 1 corner. Pipe 1-inch diameter circles (1/4 to 1/2-inch thickness), 1 inch apart, onto prepared baking sheets. Rap pan against counter to settle macaroons; let stand 20 minutes. 

Meanwhile, heat oven to 325°F. Place 2 cookie sheets in oven; reduce heat to 300°F. Bake 8 minutes; switch pan positions in oven. Continue baking for 6 to 8 minutes or until lightly browned. Cool completely on cookie sheets. 

Place butter in large bowl; beat at medium speed until creamy. Add powdered sugar, almond extract and enough whipping cream for desired spreading consistency; continue beating until well mixed. 

Spread 1 rounded teaspoon frosting onto bottom-side of 1 macaroon; top with another macaroon, bottom-side down. Roll frosted edges in decorator sprinkles, sugar or jimmies, if desired.

Nutrition Facts (1 sandwich cookies)

Calories: 140

Fat: 6g

Cholesterol: 10mg

Sodium: 30mg

Carbohydrates: 22g

Dietary Fiber: 1g

Protein: 1g

Recipe #15115©2011Land O'Lakes, Inc.

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