Mandarin & Rhubarb Macarons

Ingredients 

• 1/3 plus 1/8 cup of egg whites (was about 3 medium eggs  for me. Make sure the eggs are fresh and at room temperature). 
• 3/4 plus 1/16 cup of powdered sugar
• 1/2 cup of Almond meal
• 2 teaspoons of lemon zest
• 1 teaspoon of egg white powder (optional)
• 1 Rhubarb Jam Recipe (I handmade mine from the recipe I adopted this recipe from)

Directions 

1. Line the baking sheets with baking paper. Place powdered sugar in a food processor and pulse for a minute to remove any lumps. Stir in almond meal and pulse a few times to combine (I used a sifter). Place in a large mixing bowl with lemon zest.
2. Beat egg whites and egg white powder in a medium mixing bowl until the egg white powder dissolves and reaches soft peaks. With the mixer on high speed, gradually add sugar and beat until it reaches stiff peaks.
3. Add meringue to your dry mixture and mix, quickly at first to break down the bubbles in the egg white, then fold carefully. The mixture will become stringy again. Try not to over mix, the mixture should flow. 
4. Pipe circles about 3 cm in diameter. Have it set for an hour. During this wait, preheat oven to 300 degrees F, and bake for 13 to 15 minutes. 
5. Take them out, and have them completely cool. 
6. Take them off of the baking paper and spoon in about a teaspoon of jam. (Will change depending on how wide you made them).

The recipe I had was in grams, and I don't have a scale. I roughly converted all the ingredients. Here is the lovely website that I got this recipe from: http://www.raspberricupcakes.com/2010/06/mandarin-rhubarb-macarons.html

Stay Sweet,

Kirsten