RECIPE: FANCIFUL FRENCH MACAROONS

From Home Made Simple:

1 c. slivered almonds
2 c. confectioner's sugar, divided
3 large egg whites
pinch of salt
1/2 t. vanilla extract
1/2 t. almond extract (or maple extract)
6-8 drops gel food coloring, color of choice
Filling of choice (SpecD recommends home made jam or jelly)

Line to large cookie sheets with parchment paper. Set aside.

Pulse nuts and 1 c. sugar in a food processor 5-6 times to break down the nuts, then process until mixture is finely ground. Set aside.

Combine egg whites, salt and extracts in the bowl of an electric mixer. Beat on medium speed until soft peaks form, about 3 minutes. On high speed gradually add the remaining c. sugar,1 T. at a time. Beat until stiff peaks form. Add gel food coloring to achieve desired shade.

Pour approximately one quarter of the nut mixture over the egg mixture, then fold the two together with a large spoon. Repeat process, one quarter at a time, until all of the nut mixture is folded into the egg mixture.

[If you have a pastry bag, and you should, use it now.] Stand an extra-large plastic food storage bag on its base, then fold back the top about 4" to create a cuff. Pour half of your batter into the bag. Unfold the cuff and seal the bag shut. Use scissors to snip off one of the bottom corners of you bag, creating you own piping tool.

Hold the bag upright, about 1" above the cookie sheet, then gently squeeze the batter out into 1" rounds.

Let cookies stand at room temperature for 30-45 minutes. While you wait preheat oven to 325º F.

Bake 10 minutes. Transfer cookies to a wire rack and let cool completely. Once cool, pipe 1 t. filling (jelly or jam) onto half of your cookies, then top each with a second cookie to create a sandwich.

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