MACARONS

4 large egg whites (or 5 small)

1/3 cup + 1 tsp caster sugar (pure icing sugar)
1 cup + 4 tsp pure icing sugar
1 cup + 3 tsp almond flour/meal
2g salt (tiny pinch)
gel food colouring
100g chocolate
30ml cream

Electric mixer
Measuring cup
Mixing bowl
Sifter
Rubber spatula
Metal tray
Non-stick baking paper
Oven thermometer
Piping bag + tip

1. Preheat oven to 150C/300F.

2. Mix egg whites and caster sugar with an electric mixer until it is still enough to turn the bowl upside
down without it falling out. Add colour and mix for another 30 seconds.
3. Sift the icing sugar, almond flour, and salt 3 times, discarding all the pieces that are too big to pass
through.
4. Fold in the egg white mixture. Fold until smooth, not too dry and not too runny; approximately 3050 folds.
5. Pipe onto baking paper-lined trays (approximately 1 in diameter). Rap tray firmly a few times to
remove bubbles and prevent cracking.
6. Bake for 20 minutes. If they dont come off cleanly, bake for a little longer.
7. To make the filling (chocolate ganache), boil the cream and pour over the chocolate. Wait a minute
and stir until smooth. Cool and thicken, then pipe onto macaron shells.