(French Meringue Macarons)
How to make a 3-colour gradient shell 🩷🩷🩷
1. Prepare 60g of egg whites and 50g of caster sugar.
2. Whip the egg whites on low speed, then gradually increase the speed while adding the sugar in 3 batches.
3. Whip until the meringue is firm, glossy, and stable.
4.Add 75g almond flour and 75g icing sugar.
5. Divide the mixture evenly into 3 small bowls, colour each one, then gently start the macaronage.
6. You can use cling wrap or a piping bag, but this time I’m using a freezer bag. Spread each colour in a straight line onto the plastic.
7. Transfer into a piping bag and pipe evenly onto a macaron mat or baking tray.
8. Tap the tray firmly to release any air bubbles.
9. Dry in the oven at 90°C for 5 minutes.
10. Bake at 150°C for 15 minutes.
11. Let the shells cool completely before removing them from the tray.
12. Pair the shells, fill with cream, and let them mature overnight for the best texture and flavour.
Easyyyyyy!! 😄
Try your own colour combinations and have fun with it 🩷🧡💛💚🩵
#macaron #macarons #frenchmacaron #macarontutorial #sydneymacarons