Indulge in these gluten-free black macarons that are perfect for special occasions or when you're craving a sweet treat. The cocoa-infused almond shells are crisp on the outside and chewy on the inside, and the black color adds a touch of elegance.
Ingredients: 2/3 cup almond flour. 1 cup powdered sugar. 2 tablespoons unsweetened cocoa powder. 2 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. Black food coloring gel.
Instructions: Warm your oven up to 300F 150C and put parchment paper on a baking sheet. Put powdered sugar, cocoa powder, and almond flour into a food processor and blend them together. Process until everything is well mixed and the texture is fine. Put away. Beat the egg whites in a clean, dry bowl until they get soft peaks. Gradually add the granulated sugar while beating the egg whites until they form stiff, shiny peaks. Blend the egg whites together and add vanilla extract and a few drops of black food coloring gel. Fold it in slowly until the color is spread out evenly. Mix the almond flour and sugar together using a sieve. Slowly mix everything together until the batter is smooth and shiny. Put the macaron batter into a piping bag that has a round tip on the end. Place small circles on the baking sheet that has been prepared, leaving some space between each one. A few taps on the counter will get rid of any air bubbles in the baking sheet. For about 30 minutes, let the macarons sit at room temperature to get a skin. Put the macarons in an oven that has already been heated for 15 to 18 minutes, or until they have feet and are set. Leave them on the baking sheet to cool all the way down. The macarons should be carefully taken off the parchment paper once they are cool. Make your favorite gluten-free filling, like chocolate ganache or buttercream, and put two macarons on top of each other. To let the flavors blend, put the gluten-free black macarons in the fridge for at least 24 hours in a container that won't let air in. Have fun with your tasty gluten-free black macarons!
Prep Time: 45 minutes
Cook Time: 15 minutes
TRISH Brownlee
