65 grams almond flour
65 grams powdered sugar
45 grams granulated sugar
50 grams fresh egg white
1/8 tsp cream of tartar
Method:
– make sure all bowls and utensils are grease free
– pulse almond flour and powdered sugar in a food processor, and sift in to a medium sized bowl, discard any bits that don’t make it through the sifter
– in mixing bowl, fitted with a whip attachment, whip egg whites for a few seconds to break up the eggs
– add cream of tartar and continue whipping eggs tina soft peak
– add granulated sugar and continue to whip
– once sugar is incorporated, add gel food colouring and whip to a stiff peak (meringue should gather inside the whip when ready) remove bowl from mixer
– add one third of your almond mixture to you egg whites (meringue) and fold to combine
– add the remaining almond mixture to your meringue and fold to incorporate, continue folding until your mixture drizzles in a slow ribbon/lava like way from your spatula, in to the bowl
– fill a piping bag with a round tip (#10 or #12 for 1.5” to 2” macaron or a #7 or #8 for smaller macs
– pipe even mounds on a silicone mat or parchment sheet (if using parchment, use some of your batter under the corners of you parchment to stick your paper to your baking tray
– once piped, slam your tray on your work surface to release any air bubbles
– preheat oven to 290 F (convection) or 300 (conventional)
– leave your macs to dry on the surface before baking. They should lose their sheen and you should be able to touch them without the mixture sticking to your finger
– bake and turn pan 1/2 way through baking. 1” macs take about 10 minutes to bake HOWEVER, climates and ovens are different, monitor your macs
– macs are done when you wiggle them and they no longer wiggle from the inside
– remove from the oven and allow to cool completely before trying to remove them from the sheet.
– fill with filling of choice
– can be stored in the refrigerator or freezer for a longer shelf life