Grapefruit Macarons

Ingredients

210 g almonds

280 g powdered sugar

3 egg whites

1.5 tsp cream of tartar

1 tsp grapefruit zest

For the frosting:

1 cup sugar

110 g butter

1 tbsp milk

1 tbsp vanilla extract

2 tbsp grapefruit juice

2 tbsp grapefruit zest

Combine the powdered sugar with almond flour (ground almonds) and place in a preheated oven at 160°C to dry. Then sift through a fine sieve. Beat the egg whites until stiff peaks form, then gradually add the powdered sugar and beat again.

 Using a spatula, carefully fold the egg whites into the sugar-almond mixture and mix. Add the cream of tartar and zest. Mix. Using a pastry bag fitted with an 8 mm flat round tip, pipe circles no larger than 3 cm in diameter onto a parchment-lined baking sheet.

Place the baking sheet in an oven preheated to 50°C (122°F) and bake the macarons for about 30 minutes until a thick film forms. Then preheat the oven to 140°C (272°F) and bake for 12 minutes, rotating the baking sheet to 180°C (350°F) after 6 minutes.

Cream: In a stand mixer bowl, combine all ingredients (except vanilla, juice, and zest) for the cream and beat thoroughly. Add the zest, juice, and vanilla at the very end and mix again. Place a small amount of cream between two baked almond cookies and press down to seal. The macarons are ready.

Enjoy!