The recipe in Baked and Delicious magazine suggests:
3 large egg whites
25g granulated (caster) sugar
200g icing sugar
125g almond meal
food colouring (I like to use intense food colouring in a paste form although standard will work)
whip egg whites until stiff and then beat in the sugar until glossy. Combine almond meal and icing sugar and sieve over the meringue mix. Fold, along with food colouring, until mixture flows from spatula in a thick ribbon. Pipe 4cm circles of macarons onto baking paper and allow to rest for about a half hour. When the tops are not sticky and they have lost some shine, bake in a pre-heated oven at 150C for around fifteen minutes. Allow to cool and then gently peel from paper.
Fillings can be anything from chocolate ganache (my favourite) to flavoured custards or buttercreams.
|caster sugar, icing sugar and almond meal|
|beat egg whites until stiff|
|gorgeous pink base|
|piped pink macarons|
|piped vanilla macarons|
|baked mauve macarons|
|pretty pink macarons|
|mauve with chocolate ganache filling|