Ingredients
60 grams Extra Fine Ground Almonds*
100 grams Icing Sugar*
55 grams Egg White, room temperature**
14 grams Castor Sugar**
Preparation
Combine ground almond and icing sugar together. Sieve to remove lumps and large particles. Set aside.
Whisk egg white till foamy using a handheld whisk. Add in half of sugar and continue to whisk till soft peak stage. Add in remaining sugar and continue to whisk till stiff peak stage.
Add in half of almond mix til meringue. Fold in gently. Add in remaining almond mix and fold in till just combined. Consistency should be like thick batter.
Place a 1 cm round piping tip into pastry bag. Fill pastry bag with macaron mixture.
Pipe macaron mixture onto parchment paper. (You may place a stencil beneath the parchment paper to ensure uniform sized macaron shells).
Hit the tray on the table top a few times to remove air and to smooth out the top. (At this stage, you may sprinkle on salt, cocoa powder, decorations etc.)
Leave the batter to dry to form a shell. Approximately half to one hour in an air conditioned room but longer at ambient temperature with high humidity.
Preheat oven to 150 Deg C (fan forced oven) for 15 minutes or till macaron comes off easily from parchment paper.
Remove from oven. Cool on rack before removing. Store in airtight containers. Macarons can also be freezed for later use.
Adapted from Palate Sensation Class
