(Daniel Leong’s recipe)
55g egg whites
50g caster sugar
60g almond meal (I toasted it in oven at 120C for 10 minutes)
80g icing sugar
Color of your choice – I used some blueberries liquid color
1. Blend almond meal with 80g icing sugar and sieve.
2. Whip up egg whites with caster sugar until stiff before adding color.
3. Add almond meal/icing sugar in a few portions and keep folding until smooth and flowly. WHen you lift up your spatula, batter should drop down and merge with the rest of the batter after a few seconds.
4. Pipe out on to a lined baking sheet. I used the thin type of silicon mat for this. After piping, firmly rap the trays on the worktop to remove air bubbles. This also helped in smoothing the top of the macarons. Use a toothpick to prick stubborn ones.
5. Leave it to dry until it’s no longer tacky or sticking to your finger.
6. Bake at 140C for 15-18 minutes, adjusting according to your oven. Test for doneness by gently nudging a piece. If it’s still sticking on the mat, continue to bake for another few minutes.
7. Cool on the baking sheet for about 10 minutes before trying to remove the macarons shells.