Macaroon Shells
55g egg whites (cold)
80g granulated sugar
80g almond flour or fine ground almonds no skin
80g powdered sugar
Colour
55g egg whites (cold)
80g granulated sugar
80g almond flour or fine ground almonds no skin
80g powdered sugar
Colour
Butter cream filling
2 egg yolks
40g granulated sugar
100g unsalted butter
1tspn vanilla or any other flavour
Optional filling
Jam and spread
Pre heat oven at 150c or 302f
Sift almond and powdered sugar in a bowl and put aside in fridge to dry cool
Measure egg white in large bowl, whip until foamy . gradually add granulated sugar 1/3 at a time. Continue whisking until stiff glossy peak formed.
2 egg yolks
40g granulated sugar
100g unsalted butter
1tspn vanilla or any other flavour
Optional filling
Jam and spread
Pre heat oven at 150c or 302f
Sift almond and powdered sugar in a bowl and put aside in fridge to dry cool
Measure egg white in large bowl, whip until foamy . gradually add granulated sugar 1/3 at a time. Continue whisking until stiff glossy peak formed.
Add meringue to the dry ingredients bit by bit and mix with spatula by hand until batter slowly drips into bowl ribbon like
Transfer into piping bag and Pipe onto parchment paper. , with perfect circle template if u don't have Macaroon mats. rest macaroon for 20mins before baking.
Bake at 150 degrees for 20 mins.
Cool on rack.
I use you tube for guidance. This was my 5th time and everytime I discover new way of doing it so it does get easier. Happy trying! Xx
