The Gossip Girl finale is nearing, and we're pretty upset. So drown your sorrows with a new snack recipe from Mariko:
"The end of Gossip Girl is pretty devastating … so I'll be watching the finale in style.
That includes my healthy, gluten-free French Macaroons!
6 oz almond flour (or ground almonds
1 1/2 cups powdered sugar
3 large egg whites
3/4 teaspoon salt
3 tablespoons granulated sugar
Red or pink food coloring
For chocolate hazelnut ganache
Line 2 baking sheets with parchment paper.
Sift almond flour and powdered sugar together. In separate bowl, beat egg whites, adding the granulated sugar a little at a time. Beat until egg whites hold a stiff peak. Use spatula to gently fold in almond flour mixture until completely incorporated. Don't worry when it goes down in size.
Spoon batter into large zip lock bag. Remove excess air, and snip off corner off bag, leaving 1/2 inch opening. Twist bag firmly just above batter, then pipe mounds of batter (to look like a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes. When finished, spread a thin layer of nutella (about a teaspoon) on half of them make sandwiches!