- 120 g almond flour
- 200 g powder sugar
- 3 egg whites
- pinch of salt
- 50 g white sugar
Method:
- Sift almond flour and sift powder sugar ... for a smooth pretty cookie top ... put aside ...
- egg should be at room temperature ... submerge cold egg in warm water for 5 mins ...
- beat egg whites till foamy ... than add salt, white sugar ... beat for about 8-10 mins ...
- whipped till peaks that stands upright formed ...
- add food coloring ... do a shade or two darker ... color fades as it cooks ...
- fold in the flour powder sugar mixture into the egg white mixture ...
- about 60 to 70 turns of the spatula or till mixture drip down from the spatula ...
- under mix macaroons will be lumpy and cracked ... over mix will be flat without feet ...
- transfer into a piping bag ... with 1/2 inch diameter ...
- pipe out 1 inch round on baking sheet lined baking tray ...
- tap pan hard 2 - 3 times ... to release air bubbles ... prevents tops from cracking ...
- let them seat out for 30 mins - 1 hour ... allow to dry out a bit ... tacky to touch ... not stick to finger ... when dry out ... they are forced to rise up creates feet ... and not spread out in the oven ...
- preheat oven at 150C ... bake for 20 mins ... under bake they will stick to the trays ...
Ingredients for butter cream filling:
- 120 g salted butter
- 75 g powdered sugar
- 150 g fresh raspberries or fruits of choice, sieve to extract 3 tbsp of juice
- whippped butter with an electric mixer till pale and fluffy
- add powder sugar slowly
- add fruit juice ... whipped till combined
- pair cookies ... pipe filling on one of them
- keep refrigerated ... if not eating tight away
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