4th of July Macaroons

My sister makes the best trifles.  Hands down, cannot compete with.  Yet, I used to try and live up to those expectations.  I used to try to at least make up for the lack of trifles in our celebratory lives while we were miles apart.  But this year I didn't even dust off the trifle bowl.  I went straight for the red, white, and blue french macaroons.  

Now, these didn't quite turn out as I would have hoped, but it is not even 8 am on 7/4 and they are almost all gone.

French macaroons are quickly becoming our go to gluten free dessert for parties.  

Before celiac even entered our lives, I started with bringing pumpkin macaroons to Thanksgiving.  We have sense played with a bunch of recipes and flavors.  This is just one of many that will appear on this website.  And with most of life, practice, practice, practice, they can be a fine art.

Two tips I have taken through the process are:

1. Make sure the egg whites are room temperature
2. Let them sit out a long time before baking in the oven (patience my darling)

For these cookies I combined a modified version of Donna Hay's cookie recipe with one of our favorite frosting fillings.

For the cookies:

• 1 cup almond meal (I prefer Bob's Red Mill but we've been successful with others as well)
• 2 cups powdered sugar
• 1 tbs gluten free flour mix (we use Trader Joe's GF flour)
• 4 egg whites (room temperature!)
• 2 tbs caster sugar (believe it or not we usually do not stock this sugar in our house)

Sift the almond meal, powdered sugar, and flour together.  Note: we have used a sifter but lately we just use a super fine strainer and it works fine.  Sieves are recommended but you don't have to go buy one just to make these.  Next, beat the egg whites and then add the sugar and continue to beat until it thickens and peaks form.  Carefully dump the flour mixture in the egg whites in one go.  Then slowly and consciously stir until just mixed.  Here, we split the mixture and added food coloring.  Pour into a piping bag and pipe on pans lined with parchment paper, trying to create uniform circles. Give the pan a good slam down on the counter and let sit.  Depending on the temperature and humidity in the room, I would say at least an hour.  You want to be able to touch the cookie without it sticking to your finger.  So wait patiently, or go run some errands and come back.  Then bake 1 pan at a time at 320 deg F for 12 minutes each.  Let cool on pan for 5 minutes, and carefully remove.  Match up the sizes and have ready to sandwich and fill.

For the filling:

• 4 tbs of butter (softened)
• 4 tbs of mascarpone cheese
• 1 cup of powdered sugar

Beat the butter and mascarpone until starting to get light and fluffy.  Gradually add the powdered sugar.  Once well combined, add to piping bag and pipe.  

Store cookies in an air tight container in the refrigerator and remove just before serving.

And you might as well carb count and bolus for more than one, because you will lose count biting into these firecrackers.