Macarons Tourisme Pâtisserie ENG

Ingrédients

For 25 macarons (3cm each) : 

90g egg whites

200g ice sugar

112g almond powder

30g sugar

Powder Pigments (1/4 to 1/2of a coffee spoon)

Étapes de la recette

Sift together ice sugar and almond powder.

Be very cautious with the quantities, it has to stay very precise, to make sure you use the quantity you originally weighed.

Beat egg whites until it is firm, and add sugar and pigments, until you have a homogeneous, firm and colored foam.

With a soft spatula, mix very gently little by little the foam with the sugar-almond powder. It will take you a few minutes before you integrate the 2 mixtures. 

You must obtain a soft and homogeneous batter.

Preheat your oven at 150°Celcius. Place baking paper on an oven plate.

With a little spoon or a pastry bag, you will set the batter in little rounds/circles of 3cm on baking paper. Make sure you leave space between each macaron (at least 1cm)

Wait around 20 to 40mn until macarons are dry (test with your finger and if it seems dry on the surface it’s ok).

Then you can put the oven plate in the preheated oven.

After 12 to 14mn, depending on your oven, take the macarons out of the oven.

Slide the baking paper out of the oven plate. And leave the macarons cool down on the paper.

After 5mn take each macaron of the paper, find another macaron of same size and fill it with the garnish/filling of your choice (example : marmelade, chocolate ganache, chestnuts cream,  etc…)