130g Powdered sugar
170g Almond flour
55g Egg whites
Food coloring
55g Egg whites
35g Water
150g Sugar
Sift almond flour and powdered sugar into a deep bowl, mix well with a whisk, add 55g of egg whites and food coloring, mix everything. Put 55g of egg whites in the mixer bowl. Place sugar and water in a saucepan, turn on medium heat. Heat the syrup to 245F, remove from the stove and pour a thin stream along the wall of the mixer bowl. Beat whites with syrup for about 5-7 minutes. Your meringue should be shiny, smooth and dense in consistency.
Add 1/3 of the meringue to the paste and mix well with spatula, then add another 1/3 of the meringue, mix, add the remaining meringue and mix gently until smooth.
Place the dough into a pastry bag with a round tip.
Put the dough on the mat, leave for 15-20 minutes. Bake at a temperature of 320°F 15-20 minutes. Turn on the oven as soon as you start cooking macaroons so that it warms up well.
After the oven, leave the macarons mat on a baking sheet until it cools completely, then remove it from the mat. Done!
My Author’s Recipes:
Subscribe:
My Instagram:
Subscribe so you don’t miss a new recipe out. Suggest in the comments what recipe to shoot next.