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