Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, my favorite macaroons (kinako). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

My Favorite Macaroons (Kinako) is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. My Favorite Macaroons (Kinako) is something that I’ve loved my whole life.

Great recipe for My Favorite Macaroons (Kinako). This is the second version of my favorite macaron recipe. I like slightly sweetened macarons, so I filled these macaron sandwiches with a slightly sweetened kinako buttercream.

To begin with this particular recipe, we must prepare a few components. You can have my favorite macaroons (kinako) using 8 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make My Favorite Macaroons (Kinako):

1. Make ready Egg white
2. Make ready Granulated sugar
3. Take A Almond powder
4. Prepare A Powdered sugar
5. Get A Kinako
6. Take B Unsalted butter
7. Get B Powdered sugar
8. Make ready B Kinako

These are probably my favorite cookie at Christmas. Most macaroon recipes have sweetened condensed milk in them, which makes them very sweet and very sugary. That is why I like this recipe, because it doesn't have the sweetened condensed milk. These are easy to make and you can get a lot on one cookie sheet.

Steps to make My Favorite Macaroons (Kinako):

1. Here are the ingredients for the batter: the egg whites, the granulated sugar, and the sifted A ingredients.
2. Make a French meringue with stiff peaks.
3. Fold in the A ingredients in 2 batches.
4. Mix lightly so the delicate meringue aren't crushed. The batter will be fluffy.
5. Now start the"macaronnage" mixing process. Mix by pressing the batter down toward the bottom of the bowl with a rubber spatula.
6. Continue the "macaronnage" mixing until the batter is creamy, smooth and firm, and drips slowly from the spatula when you lift it up.
7. The finished batter will be shiny and smooth.
8. Pipe the batter into any size macarons you desire. Remove any air bubbles and then sprinkle kinako roasted soy flour (not listed).
9. Let the macarons dry out until the batter does not stick to your finger when you touch them.
10. Put the macarons into an oven preheated to 320°F/160°C and turn the temperature down to 265°F/130°C. Bake for about 15 minutes.
11. After they cool, spread cream filling on the macarons and sandwich together.
12. For this recipe I used kinako buttercream. Just mix together the B ingredients to make it.
13. Done. The beautiful "pied" or "foot" is a special characteristic of macarons. Macarons are so cute (The photo shows macarons filled with kinako ganache)

Hi, my name is Ane, and I'm a macaron addict. I've been on a bit of a macaron binge for the last several years, and constantly seek out the best macarons in Austin. When it comes to these little delicacies, often times people refer to them as "macaroons". Many people confuse the two or don't realize that there's a difference. Macarons are my favorite gluten-free dessert to prepare.

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