Macaron

Instructions

• 1. Place almond meal/flour and confectioner's sugar in a medium bowl. Whisk together and sift them.
• 2. In a separate medium bowl, add egg white (or the egg white powder and related water) and beat them on medium-high speed until frothy, and then slowly add granulated sugar. Beat until the moment stiff peaks form. Do not overbeat.
• 3. Add coloring mixture here (if you use any). Fold eggwhite mixture into the flour mixture, using a spatula, fold from bottom of bowl to the top until it is shiny and it falls flowingly from the spatula like a ribbon or honey.
• 4. Transfer mixture to a pastry bag fitted with a 1 cm round tip. Pipe the macaron mixture into 3 cm discs on the prepared baking sheets.
• 5. Leave them to dry for 30 min to 1 hour, depending on the humidity. Macarons should become smooth and shiny.
• NOTE If you touch the top of macaron lightly with your wet finger, the batter will not stick to your finger, then its ok.
• 6. Pre-heat the oven to 160C degree.
• 7. Bake the macarons one sheet at a time for about 3 minutes and cover the macarons with aluminium foil to prevent them from browning. Then reduce the heat to 140C degrees. Bake the macarons for another 9 to 10 mins. Let them cool down completely on wire racks before filling cream.

• 8. Make the filling cream In a bowl, beat egg until creamy and glossy. Meanwhile, in a microwave safe cup, add 30g sugar and 30ml water, microwave for 30 seconds. Give it a gentle stir. Heat it again in the microwave for 3 to 4 min more. Be careful when you take it out, as it will be very hot.
• 9. Immediately start pouring this hot sugar mixture into the egg mixture, little by little. Stir continually with an electric mixer.
• 10. In a separate medium bowl, add the softened butter and beat with a electric mixer until it is fluffy. Add the egg mixture little by little into the butter. Mix well, using a electric hand mixer.

• 11. Sandwich the macarons with 1 teaspoon cream filling. You can eat the macaron immediately, but it will be more chewy and tasty if you let it stand overnight in the fridge.