Tuesday, February 12, 2013




source :  recipe book

Ingredients :

120  gm      icing sugar
  80  gm      ground almond
  80  gm      egg whites  (2)
    1  pinch   of salt  (optional)
  60  gm      castor sugar
    1  pinch   powdered food colouring
Filling of your choice (I use Peanut Butter - smooth type)

Method :

1.   Mix the icing sugar finely with ground almond.  Sift the mixture into a bowl.  Set aside.

2.   Whisk egg whites into firm peaks with the salt.  Add the castor sugar and food colouring, and continue whisking until meringue is very shiny.

3.   Using a spatula, stir the almond mixture with egg whites by gently lifting the paste upwards.  The mixture will become much brighter and a little more liquid.  Be careful not to overwork the mixture to the point that it becomes completely white.

4.   Using a pastry bag, make small rounds on a baking tray covered with baking paper, spacing them evenly.  Let stand for 1 hour at room temperatue. (depends on humidity)

5.   Preheat oven, on fan-forced option, at 150'C.

6.   Bake for about 12 minutes.  Let the macarons cool before handling them and assemble with filling of your choice.

Tips :  Macarons taste best when served within 12 to 24 hours after being made, but can be stored in an airtight container in the refrigerator for a few days.

1 comment:

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