grams Powdered Sugar (~2 4/5 cups)
grams Almond Flour (~1 1/3 cup)
grams Egg Whites -Room Temp- (~5 eggs)
grams Sugar (~7 tablespoons)
cup Butter -Room Temp-
cups Powdered Sugar
cup Flaked Coconut
1. Sift powdered sugar(310 grams) and almond flour into a large bowl. Stir after to evenly combine. 2. Using an electric mixer, start beating egg whites. 3. Beat until foamy and peaks begin forming. 4. Add sugar in three installments, beating until stiff peaks form each time. 5. Once final installment of sugar is incorporated, move egg whites to the almond flour mixture. 6. Fold egg whites into mixture until combined. 7. Using a pastry scrapper, or anything with a flat surface, gently press on top of mixture and go back and forth a few times across. (This forces air out of the batter. Air will RUIN them while they bake and result in cracked tops. Warm air rises!) 8. Move batter to pastry bag fitted with a round tip. 9. On a baking sheet lined with parchment paper, hold piping bag in one spot and hold at a 45 degree angle. Gently squeeze batter out of bag, when you have piped the size you want, simply stop pressing and move bag forward to release the remaining batter to make it a perfect circle and avoid a tail. (See example here.) 9b. Top with coconut, just a pinch on each. 9c. Let the shells sit for 45 minutes while oven preheats to 300 degree Fahrenheit. 9d. Bake for 11 minutes, then remove and cool. 10. Using electric mixer, cream butter on medium speed. 11. Slowly add in powdered sugar, mix for 3 additional minutes. 12. Add coconut, and mix. 13. Match macaroni shells with another of the same size. Using your thumb, make a small indention in the bottom of each shell. 14. Move buttercream to a piping bag fitted with a round tip, pipe a tablespoon (or more/less depending on size, mine were 2" in diameter) in the center of one shell from each pair. 15. Place shell top shell on each macaron pair, then let them sit for 24 hours. After that, enjoy with some coffee or milk!