Mini Violet Macarons

Name: Mini Violet Macarons
Yield: Yield: 485 g/1 lb 1.11 oz
Cuisine: United States
Ingredients: Confectioners’ sugar 225 g 7.94 oz 46.39%; Egg whites 100 g 3.53 oz 20.62%; Purple food coloring as needed as needed; Powdered egg whites 5 g .18 oz 1.03%; Sugar 30 g 1.06 oz 6.19%; Almond flour 125 g 4.41 oz 25.77%

Preparation info

Yield:
485 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Egg whites 100 g 3.53 oz 20.62%
Powdered egg whites

Americas
United States
Dessert
Gluten-free
Vegetarian

Method

Combine the egg whites with the powdered egg whites by stirring in the powdered egg whites in a slow cascading motion with a whisk.
Grind the sugar in a coffee grinder until very fine.
Combine the almond flour with the confectioners’ sugar and then mix in a Robot Coupe for 30 seconds; pass through a drum sieve.
Whip the egg whites on high sp