Heart shape Macarons vs Mini Macarons💕 - by Jenny Yennee

Heart shape Macarons

120g icing sugar
83g ground almonds
24g sugar
60g egg white
* pink food coloring

Sift icing sugar and ground almonds in a bowl- twice, set aside.
Beat egg whites in the bowl of a stand mixer at medium speed, add sugar gradually to the egg white until glossy, fluffy, and hold soft peaks. Add in 1-2 drops pink food coloring, and mix well. Add ground almond mixture into the egg whites, and fold briefly, until batter falls like lava, about 30 strokes.
Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe onto prepared baking sheet in heart shape, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1/2 - 1hour.
Preheat oven to 150c, bake for about 15mins. When they are done, take the sheets out of the oven and let them cool on a rack. Once cooled to room temperature, your macarons are ready to be assembled.

* 5mins into baking, the feet of macaron should appear.
* preheat your oven between 140-160C , every oven behaves differently. My oven 150c is generally good for me.
* You will have to test your own oven and I prefer to stay close to it to watch over your macarons as they cook, especially for light-colored macarons (you don’t want them to brown)

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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