Macaroon two

My first room temp eggs  went liqidy so I used some I separated last night

Whip three egg whites unitl soft peaks form
With 1/4 cream of tarter as a stabilization
1/4 cup ground fine sugar gradually pour into whites whip until stiff shiny peaks form

In separate bowl sift 1 cup pondered.sugar
3/4 cup ground almonds or almond flour
Add. Color to whites now before turning.in flour mixture
Fold only 50 stirs until a ribbon forms.when.dripping.off the spatula
I read let sit.for an hour to crust ill try that sometime but.today they went into a piping bag and piped.onto parchment in a cookie sheet
Heat oven to 325
I burnt mine in 17 min so I checked them after 10 min turned the pan ans put 5 more min

First attempt at macaroon

I've been reading about macaroons and have several.blogs to give credit.for building my confidence to try it . I for sure would like to try with half pistachio next
So.I left my eggs sit.in the shell for 24 hours at room temp
This.is key I hear there are so Manu factors
I am making my own almond meal since.I had to before when I made almond milk for my daughter during.her.no.idodine diet when she was going for her radio active iodine treatment.for thyroid.cancer.
I'm ok.with blanching raw almonds.in boiling water a few minutes to loosen the skin and pop them out.
Then.I.roasted as low as I could at 170 for ten to fifteen minutes drying them out.
Now to pulse them. Beats 10.99 for almond flour hope.its.fine enough. I also am making fine sugar in my blender because caster sugar is expensive.
I'm reading sprinkle bakes blog because the measurement arnt in grams. Lol
Then she sent me to givers log.com
And they suggest Martha Stewart recipe

Starting with swiss meringue buttercream.is easy for me.I've made.it a lot for cake givers talks about making their own almond flour so I'm starting there
I should have bought slivered almonds o think
They seemed to stick to the side of my processor  I think was moist
I sifted 3/4 c flour my almond
With one cup powdered sugar
While separating my egg white 3 then whipping with. Cream of tarter just a dash
I didn't add lemon or.salt this time
I read kitchen musings.com the macaron chronicles part 2
About aging eggs
So hopefully my.

24 hours was enough
I whipped my egg white until white peaks form then added 1/4 cup of my fine sugar I blended
The egg white and sugar mixture whipped for another few minutes until shiny . Stiff peaks . I can see how cooking the sugar and making italian meringue would make a better meringue.
I sifted in the egg white meringue the almond and sugar powder mixture
This.seemed to be important to fold the powder into the egg  whites only 50 folds I read. The real test is to let it fall off the spatula and it will make a ribbon if its ready. One part I read was if it drips like the egg white lost their fluffyniess it will drip out of a piping bag and I guess won't work so . I counted my folds
Made a ribbon when it drips
I out.into a piping bag and piped onto parchment using a fill techniqueletting it bury into the pile to fill about an inch and a.half in size then stop squezzing and pull off to cut.off any top it.may create.
I read how to color.not.using a food coloring that is liquid but  a gel is recommended. I used red thinking of red white and blue for the fourth of July.
Once I added the gel I had to stir again I think it was over mixed once I did that ans began to drip. Out of the piping bag .
I let.it sit on the parchment paper for an.hour to get a.crust as.I read on a blog
Preheat oven to 375
Place in oven then reduce heat to 325 cook for 18 to 20 min look for the foot
Let sit.on the par hment

Janelles macaroon

One.n half cup vicinity toasted
1/3 c Brown sugar
Two egg white pinch salt
Two tbl flour half tsp vanilla
Dip.in.chocolatey
Bake 325 24 min

ADAPTED FROM INA'S RECIPE.... 14 ounces sweetened shredded coconut 14 ounces sweetened condensed milk 1 tsp. vanilla extract 2 egg whites 1/4 teaspoon kosher salt chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping) This part is of course optional... but delish!!!

Directions Preheat the oven to 325 degrees F Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.

Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip the bottoms into any type of chocolate you like. Milk or dark! Mmmmmm!!! Add a chocolate drizzle across the tops! You might als