Ingredients:
1 cup almond flour
1 1/2 cups powdered sugar
3 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
1/3 cup black olive tapenade
1 tablespoon finely chopped fresh rosemary (optional)
Directions:
Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a food processor, combine almond flour and powdered sugar. Pulse until fine and well-mixed.
In a clean bowl, beat egg whites with cream of tartar and salt until stiff peaks form.
Gently fold the almond flour mixture and Parmesan cheese into the egg whites until smooth, being careful not to deflate the meringue.
Transfer the batter to a piping bag and pipe small rounds (about 1 inch) onto the prepared baking sheet. Let them rest for 20–30 minutes to form a skin.
Bake for 15–18 minutes, or until macarons are firm to the touch. Cool completely.
Spread a small amount of tapenade on the flat side of one macaron and sandwich with another. Sprinkle with fresh rosemary if desired. Serve immediately or store in an airtight container.
Prep Time: 20 minutes | Cooking Time: 18 minutes | Total Time: 38 minutes
Kcal: 95 kcal | Servings: 12 macarons