Guide in Making Perfect Macarons

Make 40 small macarons
Preparation time: 20 minutes
Cooking time: 12 minutes and the rest of the mixture is 1 hour

Ingredients:

For the Italian Meringue

• 150g aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
• 400g caster sugar
• 100ml water
• Add food colouring to the meringue if required.

For the Almond Mixture

• 150g fresh egg white
• 250g almond meal / almond flour
• 250g icing sugar

Direction:

1.  Start by mixing the icing sugar with the almond flour / almond meal and using a strainer, sift the mixture into a bowl.

2.  Heat the water with castor sugar on low heat while stirring initially. Stop stirring when the sugar mix clears as the temperature increases.

3.  When the temperature reaches 100degC, start whisking the aged egg white on low speed.

4.  Add food colouring into the sugar mix and keep heating gently till the temperature reaches 121 degC.

5. When the temperature reaches 121degC, slowly pour the sugar mix straight into the mixing egg white. Keep mixing till the bowl has cooled to room temperature. The meringue should be glossy and smooth.

6.  Fold and press the Italian meringue into the almond mixture until it's a smooth consistency.

7.  Spoon the mixture into a piping bag and pipe the macarons into 3cm diameter circles. Leave until the skin dries. This is an important step in getting the feet to form.

8.  Bake macarons in oven at 135 degC for 12-15 minutes.