dark ones are under-cooked
Ingredients (Shells only)
- 110g Grounded almond
- 200g Icing sugar
- 2 tbsp Cocoa powder (can be omitted to make normal macarons)
- 90g egg whites (aged for 1 day in room temperature)
- pinch of Cream of tartar
- 40g Caster sugar
How to
1. Make sure that all equipment has no trace of oil
2. Beat egg whites until foamy
3. add cream of tartar and continue to beat egg whites until soft peak
4. add caster sugar spoon by spoon while beating egg whites until hard peak
5. add grounded almond, sifted icing sugar, sifted cocoa power into (4)
6. fold the batter until well combined
7. test the batter if peaks are disappearing in 10 seconds
8. time for piping!
9. bake it at 140C for 20-30 mins (macaron shell will have even color when perfectly cooked)
Pour ammonia and warm water in a baking dish and leave in the warmed oven overnight. This will loosen the grime in the oven, which you can then clean with an ammonia-based cleaner or soap and water. You can also scour with a paste of bicarb soda and water.
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