Edible Flower Macarons with Marshmallow Filling

Delicate and beautiful, these edible flower macarons with marshmallow filling are a delightful treat for special occasions. The marshmallow filling adds a sweet and chewy contrast to the crisp macaron shells, and the edible flowers give them an elegant and natural touch.

Ingredients:

1 cup almond flour
2 cups powdered sugar
3 large egg whites, room temperature
1/4 cup granulated sugar
Edible flowers for decoration
1 cup marshmallows

Instructions:

Preheat your oven to 300F 150C and line a baking sheet with parchment paper

In a food processor, combine almond flour and powdered sugar

Pulse until well combined

In a mixing bowl, beat the egg whites until foamy, then gradually add granulated sugar and continue beating until stiff peaks form

Gently fold the almond flour and powdered sugar mixture into the egg whites until the batter is smooth and glossy

Transfer the batter into a piping bag with a round tip

Pipe small circles onto the prepared baking sheet, leaving space in between

Tap the baking sheet on the counter to remove any air bubbles

Let the macarons rest for about 30 minutes until they form a dry skin on the surface

Bake in the preheated oven for 15-18 minutes, or until the macarons are set and have a slight foot on the bottom

Remove from the oven and let them cool completely on the baking sheet

While the macarons are cooling, melt the marshmallows in a microwave-safe bowl in 15-second increments until smooth and melted

Once the macarons are cool, spread a small amount of melted marshmallow on the flat side of one macaron and sandwich it with another

Press gently to adhere

Decorate the edges with edible flowers

Allow the macarons to set for an hour before serving

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