Recipe as below using French Meringue method :-
53gm egg whites
28gm caster sugar
83gm icing sugar
64 gm ground almond
Sieve ground almond with icing sugar . throw away all the bits of almond .
Beat egg whites with caster sugar till near stiff peak.
fold in the almond and icing mixture . Stop when you test by drop the mixture and the peaks dissolved in the count of 10.
Pipe 1-1/2" in diameter on a baking paper. Tap hard on bench to release the air. Dry out the macarons till dry skin form.
Preheat oven to 180 C , turn down to 150 C and put in the macarons, bake for 14 mins.
|Pipe out macaroons, no peaks , as peaks will dissolved by itself if proper macaronage is done|
|Unfilled Macarons , with feet ! yay!|
|Look ! No hollow ....yippeee!!|
|Filled macarons with dark chocolate ganache, Yum!|
Macarons all finished up within an hour , really nice !