Edible Omaha


Photo by Julie Kolpin
Photo by Julie Kolpin

Yield: 3 dozen

1⅓ cups confectioners’ sugar
⅔ cup almond flour
3 egg whites, at room temperature
¼ cup granulated sugar

Preheat oven to 350°. Line baking sheets with parchment paper or silicone mats.

In medium bowl, sift confectioners’ sugar and the almond flour together; set aside.

Add egg whites to a clean, dry metal or glass bowl. Using a hand or stand mixer, mix the egg whites until frothy. Gradually add the granulated sugar and whip on high until stiff peaks form and the mixture is glossy and thick.

Gently fold in half of the almond flour mixture. Fold in the remaining flour mixture no more than 20 times. The batter will be thick and will fall slowly from the spatula. Carefully add batter to a piping bag fitted with a small round tip or a gallon-size plastic bag with a tiny bit of the corner snipped off.

Pipe 1-inch circles of batter onto parchment or mat, leaving 1 inch between circles. Once all circles are piped, let the batter rest at room temperature for 15 to 30 minutes until a thin skin forms that is dry to the touch.

Place pans in oven and bake for 10 to 12 minutes, rotating pans halfway through. Macarons will look dry and feel firm to the touch when done. Remove pans from oven and let stand on stove top in pans for 10 minutes. Remove from pans and set aside to cool while preparing filling.

Recipe adapted from PopSugar’s Basic French Macaron Recipe


Macaron Buttercream Filling

¼ cup unsalted butter, softened
1 teaspoon vanilla
1½ cups confectioners’ sugar
1–2 tablespoons heavy cream

In large bowl, whip butter with a mixer until creamy. Mix in vanilla and add sugar ½ cup at a time until combined. Add 1 tablespoon cream, and mix until smooth, adding cream 1 teaspoon at a time if too thick.

Place icing in piping bag fitted with small round tip or into resealable plastic bag with a small corner snipped off. Pipe a small amount onto flat side of one macaron wafer. Top with another wafer and repeat until all macarons are in sandwiches. Let sit at least 2 hours before serving but best if enjoyed the next day. Store in airtight container at room temperature.

To vary buttercream flavors, use one of the options below. Add variations into base recipe after sugar is mixed in but before adding cream:

For berry flavor, add ¼ cup berry puree, or

For cinnamon flavor, add 1 teaspoon cinnamon, or

For honey flavor, add 2 tablespoons honey

To make chocolate buttercream, add in ¼ cup cocoa powder and increase butter by 2 tablespoons

Recipe adapted from PopSugar’s Basic French Macaron Recipe