Main Ingredients:
Almond flour: 35g; Pure sugar powder: 40g.
Additional Ingredients:
Egg whites: 30g; Fine granulated sugar: 30g.
Ingredients:
Pink food coloring: 1 drop.
Flavor: Milky; Technique: Baking; Time: Twenty minutes; Difficulty: Easy.
Detailed Steps for Making Original Macaron
Weigh almond flour, sugar powder, fine granulated sugar, and egg whites.
Add fine granulated sugar to egg whites in two portions.
Whisk until stiff peaks form, with the whisk forming a pointed tip when lifted.
Add one drop of pink food coloring. Mix well.
Sift in sugar powder and almond flour sifted together at once.
Fold gently with a rubber spatula until the batter flows slowly like a ribbon.
Fill a piping bag with a round nozzle of 0.5cm in diameter, and pipe the prepared batter into the piping bag.
Place a baking mat on a baking tray, pipe rounds with a diameter of about 3cm, leaving space in between. Let them dry at room temperature for about 1 hour until a skin forms on the surface. When touched, they should have a slight elasticity and not break easily.
Place in a preheated oven at 210 degrees, with an additional baking tray on the lower rack. Bake on the middle rack until the macarons develop “feet,” about 2-3 minutes.
Immediately reduce the temperature to 130 degrees and bake for another 10 minutes. After reducing the temperature, move the lower baking tray to the top rack and place a piece of foil in the baking tray to prevent the macarons from browning too quickly. Once baked, cool the macarons before gently removing them.
