Macarons
Ingredients
- 250 grams of almond powder mixed with 250 grams of powdered sugar (500 grams of what is known as tant pour tant)
- 200 grams of powdered sugar
- 200 grams of egg whites
- 50 grams of white sugar
- Food coloring
Procedure
- Whirl the tant pour tant and powdered sugar in a food processor, pulsing three times.
- Whip the sugar and egg whites until they are just stiff.
- Quickly, but gently and thoroughly and in three parts, fold the almond and sugar mixture into the egg whites.
- Spoon the mixture into a pastry bag with a number 7 tip.
- Preheat the oven to 160 degrees C (320 degrees F).
- Stack 3 baking sheet, and line the top with parchment paper. Pipe, careful not to crowd, little macaron halves onto the parchment.
- Bake for 10-12 minutes, rotating the sheet once through.
- Leave to cool slightly, and then pour water between the parchment and the baking sheet. The macarons will absorb the moisture, and after a few minuets, you can turn them, and release them from the parchment.
- Allow to cool completely, and then fill as you will.