French Macarons

• 60 gms egg white ( 2 egg white)
• 2 pinch of cream of tartar
• 1/2 tsp vanilla essence

• Weigh the egg whites to almost 60 gms.  Then refrigerate for at least 24 hrs.
• Bring it to room temperature.
• Add cream of tartar and vanilla essence to the egg white.
• Beat until soft peaks are formed.
• Now add superfine sugar beat until stiff glossy peaks form.
• One can add color prefer gel directly to egg white.

• 60 gms almond flour
• 60 gms confectiors sugar

• Sift the almond powder and sugar
• Add slowly by slowly folding into the egg white mixture.
• Do not overcome the batter.

• Fill the pipping bag with the batter.

• Pipe the batter 2 inch circles.

• Bang your tray 2 to 3 times on the table  to remove any bubbles.

• Let it dry for 45 minutes before baking.

• Bake in a preheat the oven @175 for 15 minutes.

• Let the shells cool on the baking tray and then transfer to a cooling track.

• After cooling the shells are ready to fill and sandwiched together.
• I used chocolate ganache filling.

Enjoy Baking 

S

Thanks to Sally baking https://sallysbakingaddiction.com/french-macarons/

for getting it almost perfect.!!