Simple French Macaron Recipe

Ingredient (about 15 macarons)

·        45g ice sugar

· 45g almond flour

· 38g egg whites, room temperature

· 15g superfine sugar

STEP:

1.     Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.

2.    Preheat confection oven to 320F degrees. Whisk whites with a mixer on medium speed until foamy. Add 1/3 superfine sugar, and whisk until soft peaks form. Reduce speed to low, then add 2/3 superfine sugar and artificial color that you favorite. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

3.    Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on non-stick baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let them dry at room temperature for 15-30 minutes. Be sure the shell   has been dried.

BAKE for 16 minutes.  Normally, you can see the feet of macaron appear at first 2 minutes.