Macarons( Italian Method)
Macarons are a beautiful French confection that have taken the world by storm but the process of baking them at home is not for the faint-hearted. They take patience and practice but once your have perfected them, you will be addicted!
Ingredients
240 gm egg whites split into two 120 gm bowls
300 gm Pure Icing Sugar 300 gm Almond Meal 300 gm Castor sugar 75 gm water
PREPARATION
Measure out 120 gm of egg whites into two separate bowls( 240 gm in total) and set aside( see Tips & Tricks).
Have a baking tray and macaron piping template ready.
Put some white vinegar on a paper towel and give your mixer bowl and whisk a wipe. This ensures that there is no oil residue on the tools that might negatively affect the egg white.
Place one bowl of egg whites( 120 gm) into your mixer.
Place icing sugar into a food processer and mix until you have a fine powder. Add the almond meal and mix for 30 seconds or so until combined.
Sift the almond meal and pure icing sugar twice to create a fine mixture and set aside. This is referred to as the Tant Pour Tant( TPT).
98 | Macarons( Italian Method)