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Coole Swan Macaroons

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Pipe your very own homemade macaroons with Coole Swan

CooleSwanMacaroonsMacaroon Cookie Base

  • 3oz almond flour
  • 1 cup powdered sugar
  • ¼ cup of white sugar
  • 2 large egg whites at room temperature

Coole Swan Buttercream Filling:

  • 8 tablespoons soft butter
  • 2 cups of powdered sugar
  • 3-4 tbsp Coole Swan – Order Now!

Preheat oven to 350 degrees Fahrenheit

  •  Sift together almond flour and icing sugar. Using a mixer whisk together egg whites and granulated sugar on a low speed for 1 minute to combine. Increase the speed to high and beat until the egg whites form stiff, glossy peaks.
  • Add the dry ingredients all at once. Gently fold together with a spatula until combined. Fill the batter into piping bag fitted with round tip.
  • On a parchment lined baking sheet pipe batter into 1 inch rounds (about 2 inches apart. Tap baking sheet firmly on top of counter to release air bubbles.
  • Let the macarons sit out for 20-30 minutes until the tops harden slightly. Bake for about 12 minutes, cool completely.
  • To make the Coole Swan buttercream, Beat together the butter and icing sugar until fluffy. Add Coole Swan 1 tbsp at a time until spreadable in consistency. Pipe the Coole Swan buttercream on one cookie and sandwich it with another. Do this for all cookies. Serve
  • Store in an airtight container in the fridge.
  • To make different flavors start with a chocolate or raspberry macaroon cookie base and add Coole Swan buttercream.

Grab your bottle or bottles of Coole Swan for curbside pickup at our West Springfield Table & Vine location.

Find more great food and wine pairings or cocktail recipes here at the BLOG of Table & Vine.

July 20, 2020 Table & Vine

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