Macarons are one of the most challenging cookies to bake. It is the proper balance of ingredients, temperature, and the batter texture that just has to be the perfect “lava” stage. The goal is to get an even, shiny, and smooth surface plus getting the most desired “feet” or raise, slightly flared bottoms.
The Swiss recipe is radically easier to assemble because of how each and every ingredient is of equal weight. The folding or “macaronage” is also simplified because of the pre-mixing in the stand mixer before finishing the folding and then on to the piping to prepared trays.
Ingredients:
60 grams- – – – – – – – – – -Egg whites
60 grams- – – – – – – – – – -Caster sugar or superfine granulated sugar
60 grams- – – – – – – – – – -Confectioner’s (Icing) sugar
60 grams – – – – – – – – – – Almond flour
9 grams – – – – – – – – – – – Cornstarch
3 drops each- – – – – – – -Gel food coloring
Pinch- – – – – – – – – – – – – -Optional salt
Follow the process in the video and enjoy!