Macaron Shells - by Fiona Lau




Macaroon Shells
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.
 
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

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.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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