Perfect French Macarons

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Of Italian origin, this little cake has toured the world and its success is incomparable. It is a somewhat technical recipe but you have to try because the result rewards all efforts!

Ingredients

  • 4 egg whites
  • 225 g of icing sugar
  • 125 g of almond powder
  • 30 g of powdered sugar or semolina sugarColorant

Material

  • Fouet traditional
  • Maryse
  • Packing thigh
  • Soldier
  • Tamils or Chinese

Preparation

STEP 1:

Mix the icing sugar and the almond powder. Sift to obtain a very fine result without lumps.

STEP 2:

Mount the egg whites very firmly with the semolina sugar. Pour the almond-icing sugar mixture over the snow whites.

STEP 3:

Mix with a spatula until the device shines = button.

STEP 4:

Color the macaroon device according to perfumes and uses.

STEP 5:

Place in the plain sleeve pocket on a baking mat or on baking paper and let it crust in the open air for about 15 minutes.

STEP 6:

Bake at 160/170°C. Cook 12 minutes for a large macaroon and 8 minutes for a small one.

STEP 7:

Cool the macaroons and peel them off.

STEP 8:

Weld the macaroons 2 by 2 by filling them with an interior.