Making Macaroons
125 grams SIFTED
Almond flour
240 grams SIFTED
Powdered Sugar
74 grams
Sugar
146 grams ROOM TEMP
Egg Whites
125 grams SIFTED
Almond flour
240 grams SIFTED
Powdered Sugar
74 grams
Sugar
146 grams ROOM TEMP
Egg Whites
1 teaspoon
Vanilla
Put the egg whites, sugar and vanilla and turn on mixer to low for 2 minutes.
1
Raise the speed to medium and beat for 2 minutes.
2
Raise the speed to high and beat for 2 more minutes
3
Add the food color and beat until stiff peaks.
4
Add your almond flour and powder sugar and mix. Around the side, down the middle... Macaronage
5
Pour the batter into your pastry bag. I used #12 tip
6
Pipe holding bag straight up and down. Then pick up the pan and drop 5-6 time (this gets air out).
7
Then let them β€œrest” on the counter for 1 hr. It will be dry on top. Bake at 285 for 20 min
8
Look at those feet πŸ™ŒπŸ». Let sit on sheet until completely cooled.
9