Chocolate Dipped French Macaroon- All natural dye’s aren’t as vibrant as unnatural dyes. I put a few red drops into the batter, but you really can’t tell. Next time I would add more.

French Macaroons-Gluten Free/ GMO Free

2 cups almond flour (Buy almonds in bulk section and ground it yourself-saves a lot of money)

1 1/2 cups organic powered sugar

3 large organic egg whites

dash of salt

3 tablespoons organic sugar

all natural red food coloring- it is not as vibrant as artificial red food coloring

Bottom of macaroons

3 oz bittersweet chocolate

2 tablespoons butter- not margarine

1/2 teaspoon vanilla

Mix almond flour and confectionery flour together. Line cookie sheet with parchment paper. Do not skip the paper. Do not use aluminum foil or nothing at all, it will stick and you’ll be very sorry–I was.

Beat egg whites with salt, add sugar slowly. Beat until the whites hold stiff, glossy peaks. Add food color. Meringue will deflate, don’t get worried.

Pour into a bag and pipe out onto parchment paper.

Important-let sit for 20-30 min’s.

Bake on 300 for 20-30 minutes. Cool completely before you try to take them off the paper. After cooled. Melt chocolate with butter, stir–then add vanilla. Dip macaroon bottoms into chocolate. Let cool upside down until chocolate is hard.

Enjoy!

With beaters mix egg whites, salt and sugar till gloggy and holds peak

Pour whipped egg whites into almond and confectionery sugar mixture

It deflated, but that’s okay

Ready for the oven

Dip macaroon bottom into melted chocolate, let it harden- eat!