Macaroons

Ingredients

250g almond flour

250g powdered sugar

93g egg whites A

93g egg whites B

65g water

250g sugar

10g yellow gel color

1g orange gel color

Jam

Instructions

1. Combine the almond flour and powdered sugar and pulse in a food processor (or sift) until homogenized.

2. Add egg whites (A) to a stand mixer mixing bowl fitted with a whip attachment. Place the egg whites (B) in a mixing bowl.

3. Combine the sugar and water in a sauce pot over high heat. Gently stir the mixture while it heats up to fully dissolve the sugar. Bring the syrup to a boil, and cook it to 121C.

4. While the sugar syrup cooks, begin to whip the first scaling of egg whites in the stand mixer with a whip attachment on medium speed.

5. Once the syrup reaches 121C, turn the egg whites in the stand mixer on high speed. Carefully pour the syrup over the whipping egg whites in a steady stream.

6. Let the mixture whip on high for 20 seconds then turn the speed down to medium and whisk meringue until it has reached the soft peak stage.

7. While the meringue whips, add the almond flour mixture to the egg whites in the mixing bowl in two additions, mixing thoroughly until a paste is formed.

8. Add the meringue to the almond paste in two additions, mixing until thoroughly combined.

9. Mix the batter to the proper consistency and transfer to a piping bag with an 11mm round piping tip.

10. Pipe the macaron on a sheet pan lined with parchment paper or a non-stick baking mat.

11. Bake: convection oven; 157C/320F; 12-14min

12. Fill with jam and serve.