Preparing Macarons is a bit tricky, but if you are pretty precise in the measurements using Kitchen scale, you get best results. Beating egg whites too little or too much results in flat Macarons. Tops crack if Icing sugar and Almond powder are folded too many times.Hope you enjoy this recipe !!!
Ingredients:
Dry Ingredients:
Icing/Powdered sugar – 125 g
Almond powder – 90 g
Wet Ingredients:
Egg white – 90 g
Salt – a pinch
Granulated sugar – 70 g
Red gel food colour – 3-4 drops
Vanilla Buttercream Ingredients:
Unsalted butter – 90 g
IIcing/Powdered sugar – 150 g
Vanilla extract – 1/4 tsp
Heavy cream – 2 tsp