Ingredients
Almond
meal – ¾ cup / 75 Gms
Icing
Sugar – 1 cup / 125 Gms
Egg
whites – 2 large eggs aged
Cream
of tartar / salt – ¼ tsp
Superfine
sugar – 1 Tsp plus 1 Tsp / 20 Gms
Method
For eggs
- Separate
the egg whites and egg yolks.
- I
kept egg white in a bowl covered with a tissue paper for 3 to 4 days.
- Before
baking, I kept my eggs outside for 2 hours.
Preparation of almond meal
- I
soaked almonds in water for 1-2 hrs and remove the skins.
- And
spread on a paper napkin for 1 or 2 days.
- Grind
into fine powder and sieved them twice.
- Pulse
confectioner’s sugar and almond flour in a food processor. Sift mixture for 2
times.
- Whisk
whites with a mixer on medium speed until foamy.
- Add
cream of tartar or salt, and whisk until soft peaks form.
- Reduce
speed to low, and then add superfine sugar.
- Add
sugar little by little and make sure that the sugar is completely dissolved.
- Increase
speed to high, and whisk until stiff peaks forms, about 8 minutes.
- Sift
flour over egg whites, and fold until mixture is smooth and shiny.
- Transfer
the batter to a pastry bag or ziploc bag fitted with a ½ inch plain round tip.
- Pipe
the batter onto baking tray about 1 inch size. Tap it.
- Let
it stand for 30 – 60 minutes.
- Preheat
oven to 3750C. Reduce to 3000C. Bake for 15 mins.
- Let
macarons cool on tray for 2 mins and then transfer to a wire rack
- Sandwich
2 same size macarons with 1 tsp filling.
- Serve
immediately or freeze for upto 3 months.
Buttercream Filling
Ingredients
Confectioner's sugar – 1 cup
Unsalted butter –½ cup
Vanilla extract – ½ tsp
Milk – 1 Tsp
Blue colour
Method
- In a bowl cream butter with
electric mixer.
- Add sugar at a time, beating well
on low speed for 2 mins.
- Add vanilla, milk and beat at
medium speed until light and fluffy.
- Cover the bowl, keep it aside.