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Made 16 medium-sized sandwiched macarons (32 shells)
The dry ingredients:
4 tbsp softened unsalted butter
1/2 tsp vanilla
Remove from oven and cool for about 15 minutes. They are done if they are easy to lift off the paper or mat after cooling.
(Note:After 15 minutes, I turned off the oven. Opened the oven door and let the tray sit in the open oven for another 3 minutes. A few of my macaron shells were on the large size so I gave them a little more time to bake.)
|The cookies straight from the oven.|
|The finished macarons.|
|One macaron sacrificed as a sample. Delicious!!!|
These are the actual items that I used. You can use parchment paper in place of the silicone mats and you can use a plastic ziplock type bag in place of the pastry bag.
I purchased the above items at full-price. I did not receive a discount or a promotional credit in exchange for my post. I'm simply linking to the items that I actually bought and used in this recipe in case others might be interested.