Published by Punizz Kitchen on
Ingredients: 1. 55 gm icing sugar 2. 20 gm granulated sugar 3. 30 gm egg white 4. 30 gm almond flour Procedure: 1. Grind the almond flour with icing sugar. 2. Beat 30 gm egg white in a bowl. After beating for a minute, start adding sugar gradually. 3. Once the foam/meringue looks like soft cloud, add 2/3 drops of gel color to it. 4. Continue to beat until hard peak forms. 5. Now sieve in the almond flour and icing sugar mix and fold them with the meringue. 6. Don't confuse this folding with sponge cake folding. In sponge cake, we try to retain all the air bubbles in the batter. In this process, we just keep enough so that the macarons rises to the right shape. 7.We will continue folding until the batter falls off from the spatula like lava or a ribbon and don't overmix beyond that point. 8.Pipe to your desire shape and tap for few times to release the extra air bubbles inside. 9. Let it rest until a skin appears on top. 10. Bake them in 130-140 degree celcius for about 14-18 minutes. Press gently on top and the macarons below will not wiggle anymore when it's done. A classic macaron will be a crunchy exterior and chewy inside. You can fill with regular cream or ganache or nutella or any other type as par your wish!