Macarons
Recipe makes - roughly 20 macarons, size depending.
Step 1
Preheat your oven to 146°C and line 2 baking trays
Step 2
Weigh all ingredients out before starting
Step 3
Pass almond flour and castor sugar through a sieve into a large bowl. Blitz through a food processor for smoother shells (this is optional but reccomended)
Step 4
In a seperate bowl, add egg whites and cream of tartar and using a handheld mixture, beat for 30s on med-high until fluffy.
Step 5
Slowly add icing sugar, while still beating. Beat on med-high until stiff peaks, then add the colouring of your choice
Step 6
Add 1/3 of the merangue into the ground almond and fold in gently. Reapeat in batches.
Step 7
Mix carefully, the mixture should flow like lava and you should be able to draw a figure eight with the mixture without it dissappearing
Step 8
Transfer to a piping bag and pipe onto your trays.
Step 9
Tap the baking trays on the bench to get rid of air bubbles. Allow to dry untl you can touch the tops.
Step 10
Bake for 10 minutes, then flip the tray and bake for another 6 minutes.
Step 11
Remove from oven and allow to cool completely before flipping and icing