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Step 1: Prepare the Macaron Batter
Sift Dry Ingredients: In a bowl, sift together the almond flour, icing sugar, and cocoa powder to remove any lumps. Set aside.
Whip Egg Whites: In a clean, dry bowl, whisk the egg whites until foamy. Gradually add the granulated sugar and continue whisking until you achieve stiff peaks. The mixture should be glossy and hold its shape.
Combine Mixtures: Gently fold the sifted dry ingredients into the whipped egg whites using a spatula. Be careful not to deflate the mixture; fold until just combined and the batter flows like lava.
Step 2: Pipe the Macarons
Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats.
Pipe Macarons: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles (about 3-4 cm in diameter) onto the prepared baking sheets, leaving space between each macaron.
Rest the Macarons: Let the piped macarons sit at room temperature for about 30 minutes, or until a skin forms on the surface. You should be able to lightly touch the tops without sticking.
Step 3: Bake the Macarons
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