It is a delicious French recipe that requires time and patience. Making a rich and beautiful macaron takes time and a passion for baking. Give it a try, and they will turn out very pretty.
Mix the powdered sugar with the almond flour. Sift about 3 or 4 times; the idea is to make the mixture very smooth and uniform.
Beat the egg whites at medium speed; when they have formed foam without liquid, add the cream of tartar and half of the refined sugar. Continue beating until soft peaks form.
Add the rest of the sugar, increase the mixer speed until stiff peaks form in the egg whites.
Add the color and essence, gently fold in the dry ingredients until homogeneous. The mixture should not be over-beaten as it would become too liquid, and it should not be too thick either, as the macarons would not form properly. To know if the mixture is ready, take a spoonful of the mixture, let it drop, and it should hold its shape in a short time.
Preheat the oven to 150°C, while on a baking sheet, draw circles about 5 cm in diameter, with a separation of 2 or 3 cm between each one (so they do not stick).
Take the mixture and place it in a piping bag, fill the circles, and let the mixture rest for about 30 minutes.
Bake for 10 to 12 minutes.
Once the macaron is ready, let it cool and add your preferred filling.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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