- 300g Ground Almonds
- 300g Icing Sugar
- 110g Egg Whites (room temp)
- 5g Gel Food Colouring
- 300g Granulated Sugar
- 75g Water
- 110g Egg Whites (room temp)
Macarons
Ingredients
Method
Preheat oven to 140'c
Blitz the ground almonds and icing sugar in robo coupe and sieve into mixing bowl.
Place first 110g of whites into kitchen aid and mix on lowest speed just to form a light froth.
Boil the sugar and water to 118'c. Once temp is reached turn mixer onto full speed and slowly pour on sugar syrup. Add the gel colouring of your choice and keep whisking on full until mixture is glossy and cooled down
When cooled slighty add the second 110g of whites to the sugar/almond mix.
Add the cooled coloured meringue mix to this and fold everything together.
Pipe onto parchment paper lined flat trays and leave to form a skin for 20-30 mins.
Cook in oven for 13 mins and take out and slide the 'rons and parchment off the tray onto a bench and leave to cool before trying to remove
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