Preparation

• 1 Preheat oven to 300 degrees F. Line 4 baking sheets with parchment paper.
• 2 Take two separate bowls and place 4 egg whites in each. Set aside.
• 3 In a large mixing bowl, thoroughly mix confectioners’ sugar and almond flour. Make sure the mixture is evenly combined throughout and set aside.
• 4 Separately, mix granulated sugar, water, and vanilla extract. Transfer to a saucepan and cook over medium heat until the mixture turns to syrup.
• 5 Go back to the bowls with egg whites. Take one of the bowls and using an electric mixer, mix whites on low speed until they turn foamy. Change mixer to medium speed and slowly add-in the syrup from the saucepan. Mix until a merengue form appears. Set aside.
• 6 Take the second bowl of egg whites, using an electric mixer, mix in almond flour and combine thoroughly. Slowly begin adding the merengue mixture to this bowl. Mix well at first, slowing down as the merengue pours out. Transfer mixture to baker’s piping bag fitted with a large round tip.
• 7 Begin dispersing 1-1/2 inch rounds of batter onto the baking sheets. Make sure each round is spaced out by at least 1 inch. You may not need to use all 4 baking sheets.
• 8 Using multiple oven racks, bake 10 minutes and rotate sheets halfway-through. After 10 minutes, they should have a slightly hardened top layer. If so, remove from oven and let cool. If not, continue baking for another 2-3 minutes.
• 9 Once completely cool, you can begin assembling. Using a baker’s piping bag, fill half of the macaroons. Make sure you are filling on the flat sides.
• 10 Then, using the other half, press them gently to the filled macaroons, again, on their flat sides.
• 11 Lastly, using a small food-grade paint brush, paint half of the completed macaroons with the gold paint. Using a separate paint brush, paint the remaining half of the macaroons with silver paint.