Perfecting the French macaron takes a true feat of baking, even for the master baker! So today we present perhaps the easiest macaron recipe you will ever see! Not only is this pinnacle of pastries within your reach, it's simple enough to make before the upcoming 4/20 holiday and even modify with your own flavor and color combinations.
1 cup almond flour
1 1/2 cup powdered sugar
Pinch of salt
4 eggs whites room temp
1/4 cup granulated sugar
Almond / vanilla or other desired flavor
Gel food coloring of choice to match
Slowly and steadily, beat egg whites with a pinch of salt until cloudy, then add the 1/4 cup granulated sugar. Add any color or flavor at this point. Beat on high until you see stiff peaks. Slowly fold this into the almond flour and powdered sugar, until it falls off in a ribbon (Note: I watched several videos when learning and that was *important*). It will lose volume at this stage and that's ok.
Add mixture to a piping bag with round tip. On parchment-lined cookie sheets make 1 inch circles, leaving about an inch between each. Smack the cookie sheet on the counter several times to help flatten and release air. Allow to sit for about an hour to form a skin across top before baking.
Bake at 300 for 20 min per sheet, one sheet at a time. Let cool overnight or several hours before moving them as they’re fragile while fresh. You should get around four dozen cookie halves, making 24 final macarons.
1 8oz cream cheese
1 cup white chocolate chips
1 gram of activated hash, infused into 1/4 cup sweetener
The sweetener can be one of multiple things (syrup, honey, molasses, etc); I used maple syrup I had on hand. Heat the cream cheese and white chocolate chips for 10 seconds or so at a time and stir until smooth. Add in the infused maple syrup and incorporate well. Allow the mixture to cool and stiffen slightly before spreading between the macaron halves.
With infusion, your baking adventure should yield about 24 servings at about 25 mg each. You can change up filling and cookie flavors in any way imaginable--it all depends on what you want to do.
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