Pure White chocolate Macarons ππ₯
Pure White chocolate Macarons ππ₯
Prep Time: 30 minutes | Baking Time: 18-20 minutes | Total Time: 48-50 minutes | Kcal: 80 kcal per macaron | Servings: Makes about 20 macarons
_____Ingredients:_____
100g aged egg whites
1/4 teaspoon cream of tartar
50g granulated sugar
200g powdered sugar
110g almond flour
1 teaspoon vanilla extract
Gel food coloring (optional)
_____Directions:_____
Line two baking sheets with parchment paper. Prepare a piping bag with a round tip.
In a clean, dry mixing bowl, beat the egg whites with cream of tartar until foamy.
Gradually add granulated sugar, beating on high speed until stiff, glossy peaks form.
Sift together powdered sugar and almond flour. Gently fold into the egg white mixture in three additions until the batter falls off the spatula in a ribbon and incorporates back into the batter within 20 seconds.
Transfer the batter into the prepared piping bag. Pipe small rounds onto the prepared baking sheets, spacing them about 1 inch apart.
Tap the baking sheets firmly against the counter to release any air bubbles. Let the piped macarons rest at room temperature for 30-60 minutes, until a skin forms on the surface.
Preheat the oven to 300Β°F (150Β°C). Bake the macarons, one sheet at a time, for 18-20 minutes, rotating halfway through baking.
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
