White Ingredient :
140 gram or 4 big white egg must be room temperature
180 gram sugar divide into two
- Beat egg well with mixer LOW position until liquid becaming FOAM
- Add half of sugar, mix again in LOW position until foam becaming CREAMY stop the mixer & check if it forms like a bird's beak
- Add the rest of sugar, mix in HIGHER position until the liquid is SOLID, check when it won't fall down from your mixer whip
Almond Ingredient :
160 gram almond powder sifted
160 gram icing sugar sifted
- Mix almond & sugar powder add food coloring
- Put into white ingredient, start MACARONNAGE
- Macaronnage is a mixing technic using spatula in order the white won't break while mixing almond ingredient inside, start with the edge of bowl for a couple of second and after flatten the mixture, always with delicate movement until the mixture is SHINNING
- Put inside pastry bag & make a small round diameter about 4 cm on the cooking pan
- CROUTAGE : wait for about an hour the small rounds, when it's not sticky anymore you can start cooking
- COOKING : heated oven 150°C for about 12-14 minutes, check every thirty second if you're not sure, take out from cooking pan when it's cool
- Use two shells of macaron put the garnish on top of one shell, I used apricot jam & make a sandwich form with the second shell
source : www.inratable.com
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