3 egg whites room temp
1/4 cup of sugar
1/2 tea spoon of cream of tartar
Cornflower blue food coloring
3/4 cup of almond flour
1 3/4 powder sugar
1 tea bag or earl grey
1/2 package of cream cheese ( room temp )
1 cup of powder sugar
2 table spoons of cool whip
1 t spoon of brewed earl grey tea
Sift together almond flour and powder sugar add a full earl grey tea bag, mix and set aside.
Beat egg whites. When egg whites start to foam add cream of tartar. While beating with mixer slowly add 1/4 cup sugar. When the peaks are stiff you know you are done.
Into the egg whites add a drop of food coloring and in three batches add the almond flour. Mix 60 to 65 Times. The mixture should be shiny and should be stringy when you lift your spatula it should stay all in one piece.
Using a piping bag , pipe round macaroons onto baking sheet with parchment paper or silicone mat. Bang the pan to let any bubbles out and dry for 15 min
Bake at 300 for 18 min let it cool before removing them them.
Beat the cream and assemble macaroons
For the orange Macaroons I did everything same except I used mango passion tea bag and orange food coloring