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Ratio Formula (by weight)
[ 5 Parts Almond Flour : 10 Parts Icing Sugar : 1/4 Part Salt ] : [ 4 Parts Egg Whites : 2.5 Parts Sugar ]
YIELD: 250mL Macaron Batter
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YIELD: 500mL Macaron Batter
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YIELD: 1000mL Macaron Batter
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Step 1
In a food processor, pulse together almond flour, icing sugar and salt. Sift and set aside. |
Step 2
In a bowl, whisk egg whites to soft peaks. Slowly add sugar until fully incorporated and firm peaks are formed. Add flavour and colour ingredients at this point. |
Step 3
Fold dry ingredients into wet ingredients using a spatula until very firm pancake batter is formed. |
Step 4
Pipe into disks on parchment paper lined sheet tray & set aside for 30-60 minutes until firm texture is formed on top of piped disks. |
Step 5
Bake @ 275-300 for 15-17 minutes or until fully risen and set. Remove, set aside until slightly cooled and slowly transfer to cooling rack. |
MACARONS
Finish with flavoured buttercream and enjoy with dessert or by themselves as a sweet treat. |