3/4 cup Almond flour
1 3/4 cup powder sugar
1 tea spoon cream of tartar
1/4 cup sugar
3 egg whites
1 table spoon extra dark coco powder
3/4 can dolce de Luche
1/2 cream cheese package
2 spoons of cool whip
When making macaroons make sure you have everything ready.
Make sure your eggs are at room temperature. I usually put my eggs in warm water and leave them in the water for 15-20 min.
Beat egg whites , as it it starts to foam add cream of tartar. Slowly add 1/4 cup of sugar, beat till the the peaks are stiff.
Sift together almond flour , powder sugar and cocoa powder.
In three parts add almond flour mixture to the egg whites and mix with spatula. I usually mix about 60-65 times. The mixture has to be shiny and stringy than you know you should stop.
Using a piping bag , pipe macaroons 1 inch apart . Bang the pan on the counter to let out any bubbles. Sprinkle coffee ground over the macaroons, Let it dry for 45 min.
Bake at 285. For 18 min
Let it cool
Beat half soften cream cheese with 3/4 of a can dulce de Luche and cool whip