These delicate Parisian Macarons are a delightful treat that will transport you to the streets of Paris. Mastering this classic French pastry is easier than you think!
Ingredients: 150g almond flour. 150g powdered sugar. 55g egg whites aged, room temperature. 150g granulated sugar. 38g water. 55g egg whites room temperature. Food coloring optional.
Instructions: Combine powdered sugar and almond flour and sift them. 55g of room temperature egg whites should be beaten until stiff peaks form in a different bowl. Add water and granulated sugar to a saucepan. Preheat the oven to 118C 244F. Beat the remaining 55g of egg whites simultaneously until frothy. While beating, slowly pour the heated sugar syrup into the frothy egg whites. Beat until stiff peaks form and the meringue is glossy. To make a smooth batter, fold the meringue into the almond flour mixture. If desired, add food coloring and fold until thoroughly combined. Spoon the batter into a piping bag fitted with a circular tip. Pipe tiny circles onto a parchment paper-lined baking sheet. After tapping out any air bubbles, leave the baking sheet alone for thirty to sixty minutes. In the interim, preheat the oven to 150C 300F. Bake for 15 to 18 minutes, or until the macarons are set and have firm feet. Before taking them off the baking sheet, let them cool. Spoon your preferred filling, such as buttercream or ganache, and sandwich.
Prep Time: 45 minutes
Cook Time: 15 minutes
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