I know this doesn’t sound like the most appetizing dessert on this blog BUT it is a guilt-free sweet treat that will really help out if you are on a diet or just want something nutritious and delicious. Give the avocado filling a try, don’t let your mind beat you to trying new things! Enjoy!
- Parchment paper
- 2 cups sifted confectioners’ sugar, divided
- 1 cup almond flour
- 2 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3 tablespoons granulated sugar
- 1/2 teaspoon almond extract
- 1 to 2 drops red food coloring (optional)
- 1/2 small avocado
- 4 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 to 2 drops green food coloring (optional)
Heat oven to 375°. Line two baking sheets with parchment. In a food processor, process 3/4 cup confectioner’s sugar with flour until combined, 1 to 2 minutes. In a bowl, beat egg whites and cream of tartar with an electric mixer on medium-high until foamy.
Beat in granulated sugar until soft peaks form.
Add almond extract and red food coloring, if desired; beat just until meringue peaks are firm and glossy, 3 to 8 minutes.
Sift sugar-flour mixture over meringue; gently combine.
Drop batter by tablespoonfuls onto baking sheets, leaving 1 inch between each. Bang baking sheets down hard on counter to force out air bubbles; let sit 20 minutes.
Place baking sheets in the top and bottom third of oven; reduce heat to 300°. Bake until macarons are golden on the bottom, 10 to 12 minutes.
Remove from sheet; let cool on rack. Process remaining 1 1/4 cups confectioners’ sugar, avocado, butter, juice, vanilla, salt and green food coloring, if desired, until smooth. Spread 1 tsp filling on half of the macarons; top with remaining macarons. Serve or wrap and refrigerate up to 2 days.