Saturday, April 16, 2016


source  :   cookbook...

Ingredients :

120  gm  icing sugar@confectioner's sugar 
  80  gm  almond flour
    2  egg whites  (80 gm)
    1  pinch of salt  (optional)
  60  gm  castor sugar
    1  pinch of powdered food colouring of your choice

Method :

1.  Mix the icing sugar (confectioner's sugar) finely with almond flour.  Sift the mixture into a bowl.

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 (baking sheet) covered with baking paper (parchment paper), spacing them evenly.  Let stand for 1 hour at room temperature (make sure that the weather is hot and not humid, otherwise it will not turn out well).

5.  Preheat oven, on fan-forced (convection) option, at 150'C/300'F.

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

Info  :  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.

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