Pink Velvet Grasshopper Macarons

KITCHENAID
11Ingredients
75Minutes
620Calories

Ingredients

US|METRIC
  • 4 ounces egg whites (“aged”, 3-4 eggs*)
  • 4 ounces almond flour (finely ground)
  • 7 ounces confectioners' sugar
  • 1 tablespoon unsweetened cocoa powder
  • 3 ounces organic granulated sugar
  • 1/2 teaspoon vanilla extract
  • 10 drops red food coloring (liquid, add just enough to make it nice and pink)
  • 1 pinch sea salt
  • 4 ounces white chocolate
  • 2 tablespoons milk
  • 1/2 teaspoon peppermint extract
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    Directions

    1. *1 day before separate your eggs and keep the whites in an airtight container in the fridge. A few hours before you make your macarons pull the egg whites out and let them come to room temp. Don’t skip this step, the “aging” process of the egg will reduce the moisture content and lend good elasticity to meringue.
    2. Line baking sheets with parchment paper and spray with baking spray, or use a Silpat
    3. Take 1/3 of the confectioners sugar and the almond flour and pulse in a food processor until it forms a fine powder.
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    NutritionView More

    620Calories
    Sodium6% DV150mg
    Fat37% DV24g
    Protein24% DV12g
    Carbs32% DV95g
    Fiber12% DV3g
    Calories620Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol5mg2%
    Sodium150mg6%
    Potassium170mg5%
    Protein12g24%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate95g32%
    Dietary Fiber3g12%
    Sugars89g178%
    Vitamin A0%
    Vitamin C2%
    Calcium15%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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