recipe credit To Jacy Mak
the Recipe
ingredients:
A)
icing sugar 80g
Almond ground 50g
B)
Egg white 40g
Sugar 20g
Method:
- mix icing sugar with almond ground. Set aside.
- beat egg white until bubbly. Then, Add in sugar little by little to form soft peak.
- gently fold the egg white batter into almond ground and sugar batter.
- pipe out macaroons with piping bag.
- air dry about 45mins / until not sticky. (Depend on the humidity.)
- bake for 150c for 8mins. Then, turn to 120c for 6mins. ( depend on your oven.)
Filling:
Lemon zest from 1 lemon
3 tbsp lemon juice
3/4 cup of butter, soften to room temperature
Confectioner's sugar (depend on the sweetness you desire. )
