Preparation
Combine all ingredients in a large mixing bowl by hand (literally, or use a big spoon), or use a 6-qt counter top mixer. If this batch is too big for you (or your mixer) simply cut it in half.
Make sure that the creams and the vanilla are well-blended throughout the batter.
Using a Nr. 12 scoop with a thumb lever, portion out the batter on a parchment-lined cookie sheet pan.
Pack the batter firmly into the scoop so the macaroon won't fall apart during baking.
Now, there's a lot of flexibility in this procedure. You may use smaller scoops or a table spoon, or simply drop a mount on the cookie sheet (it will spread more if you don't pack it into a scoop). You could even spread the entire batter on a sheet pan, if you wanted to. It will all come out very good once you've baked it to a golden brown top.
I use the aforementioned Nr. 12 scoop for nice and big macaroons. You'll get about 24-27 out of a full recipe, depending how firm you pack the batter.
For the full recipe, you'll need one full-sheet or two half-sheet cookie pans. Place the raw macaroons about one inch apart on the pan.
Bake your macaroons in a 325 degrees oven until the bottoms and tops are caramelized. Remember, there are no raw ingredients that NEED to be cooked. So it's up to you how brown you like your cookies. The browning creates a nice flavor and makes them hold together, of course. Baking time is about 12-15 minutes.
** I found baking these at 375 degrees worked better and you just have to watch the time, start at 12 min and adjust accordingly.**
****I also cut the recipe in half and it made more than what I needed****
