These are actually Mockarons that use wheat flour rather than almond flour. My first attempt is definitely not as pretty as store bought macarons, but truly delicious.

Directions

Cookies
4 egg whites
1/2 granulated sugar
1/2 tsp amaretto or other flavoring
2/3 cup all purpose flour
1 cup powdered sugar
food coloring (optional)

Frosting
1 1/2 cups powdered sugar
2 tbsp butter, softened
1-2 tbsp cream
1/2 tsp vanilla

Preheat the oven to 350 degrees.

In mixing bowl, whip egg whites and granulated sugar together until it starts turning white. Add in amaretto (rose water, orange extract etc.), food coloring (optional) and whip until mixture is super stiff and almost dry looking.

In a large mixing bowl, mix together the flour and powdered sugar. Fold in the egg white mixture, and fold mixture together while slightly mashing it together. It should flow slowly off of the spoon, neither stiff nor runny.

Prepare a baking sheet with a silpat or parchment paper. Put the macaron mixture into a plastic bag or pastry bag. Cut a corner off of the end and pipe onto silpat in small even circles. Pipe in a circular motion to prevent cracking. Bang the pan down on the counter twice to get the air out before you bake.

Bake for 15 minutes. Take them out before they brown. Let cool and remove from silpat, carefully. A spatula may be needed.

Mix together the frosting and spread on one side of the cookie and place the other side over. Done! These are fantastic and very reminiscent of the proper macaron, even though they have wheat flour.