- 130 g finely ground almond flour
- 130 g icing sugar
- Syrup:
- 120g powdered sugar
- 40g water
- 50g egg whites - first bowl
- 50g egg whites + food colouring - second bowl
- Whip egg whites using whisk attachment at high speed until it has stiff peaks
- Separately, heat the syrup (water + powdered sugar) to 118°C
- Pour heated syrup on the wall of the mixer bowl without direct contact with the whisk. Continue to whip the mixture at maximal speed for 5 minutes to get a meringue.
- Mix equal parts almond flour and the icing sugar
- Mix the contents of the second bowl of egg whites to get an almond paste
- Incorporate the almond paste and the meringue with a spatula and finish the mixing with a pastry horn to get the macaron batter
- Stop the macaronage when the mixture forms a continuous strip or flattens immediately into an even disk when poured.
- Transfer then the macaron batter into a piping bag fitted with a plain round tip
- Preheat a convection oven at 149°C (300°F) for 10 minutes. For my oven, I have to set it to regular bake, not convection
- Prepare a template paper with 3cm circles, spacing them at least 2cm apart
- Place 4 dots of the batter in each corner of a rimmed baking sheet. Place the template paper on the baking sheet then place the parchment paper over it
- Pipe the macarons onto the parchment paper, in 3 cm circles filing the templated circles
- Rest the macarons for 30 minutes
- Bake the macarons in the oven for 15 minutes
- When the macarons are well baked (set but not browning), remove them from the oven and let them dry for 10 minutes at ambient temperature
- Detach the macarons shells from the parchment paper and match them 2 by 2 by diameter size
- Take your ganache out of the refrigerator and pour it in a piping bag. Pour some ganache on the flat size of one of the paired shells, and then seal the macaron with the second shell
- In order to optimize texture and flavour, let your macarons rest a whole night into the refrigerator