It has been a long time before I really try to make some macarons. I was scared to mess them up cause everybody was saying that it is really hard to succeed. But I did it!!!
For 70 halves (30 to 35 macarons)
110gr ground almonds
200gr icing sugar
90gr egg whites
35gr granulated sugar
FM food color
Preheat the oven to 300°F.
Mix the ground almond and the icing sugar together.
Whisk the egg whites with the sugar and add the food color had that point, if necessary. Add the powder in the egg whites slowly using a spatula.
You have to prepare a baking sheet with a parchment paper,
Spoon the mixture into a piping bag and pipe out small rounds onto the baking sheet. Leave them out to dry for about 30 minutes. They will form a light crust, make sure it has formed before you bake them.
Cook for 13 minutes.
- To save money and go green, start preheating the oven while the macarons are drying.
- To make the ground almond-icing sugar mix really thin, you can process it with a food processor and sift it.
- On the back of the parchment paper, you can draw some circles to get the same regular size for your macarons.
- Leave the macarons 24h in the fridge before to eat them, they will be better.
For that recipe, I use a chocolate ganache based on 100gr of chocalate with 10cl of heavy cream.