Ingredients

• 150g icing sugar

• 150g almond powder

• 55g white eggs

• 55g white eggs

• powder colouring

• 150g granulated sugar

• 38g water

Steps

Start with making the Italian meringue

1. Pour the water and the granulated sugar in a pan

2. Without stirring, bring to boil until 118°C

3. Simultaneously, gently start beating the white eggs and increase the speed when the sugar reaches 105°C

4. Pour slowly the syrup into the beaten white eggs and keep beating until it cools and you get a nice peak texture

While the meringue is cooling down follow the next steps

1. Sift/Blend Icing sugar and almond powder

2. Pour white eggs and colouring in the bowl with the powders and start to gently fold in the batter

3. Fold a third of the Italian meringue then add the rest meticulously

4. Work the batter like if you want to remove the air ('macaroner') until getting a shiny and smooth consistence

5. Fill a piping bag

6. Pipe out regular rounds on a baking sheet

7. Tap the trail 3-4 times to remove air bubbles and flatten eavenly the macarons shells

8. Preheat your oven at 150°C (fan)

9. Leave to form a crust for minimum 20min at room temperature

10. Bake between 10 and 14 minutes depending on your oven and the round size

Tips

• Before letting the shells crusting, delicately tap the bottom of the tray to remove air and make all shells even

• Before you put the shells in the oven, delicately touch the top and you should feel a dried layer

• Make sure to incorporate the sugar at 118°C and slowly into the frothy white eggs to avoid over cooking the eggs

• During the cooking class at Mauderne, you learn how to do the 'macaronage' to get the right consistency of the batter