Beautiful Little Rose Macaroons

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 lb icing sugar (confectioners)
• 2 cups whole blanched almonds
• 6 large egg whites
• 1/2 cup granulated sugar
• 2 teaspoons rose water

Recipe

• 1 preheat oven to 375 degrees f. line two baking sheets with parchment paper.
• 2 place the icing sugar and almonds in a food processor and process until it looks like powder. in a large bowl beat the egg whites until they are stiff but not dry.
• 3 gradually beat in the granulated sugar until glossy peaks form. gently fold the ground nut mixture into the egg whites along with the rose water.
• 4 using a pastry bag with star nozzle, pipe the dough into 1 inch rounds that are placed 2 inches apart on the prepared cookie sheets.
• 5 let the cookies air dry on the sheets, on the counter, until they are no longer glossy, from 15 to 30 minutes. bake cookies one pan at a time for 10-15 minutes until they appear dry.
• 6 carefully transfer the parchment paper with the macaroons onto a cooling rack.
• 7 sometimes i like to flip the macaroons over & brush the bottoms with melted dark chocolate!