Macaron Making

For 40- 50 macarons

Shells - In a bowl 

• Almond flour - 156g
• Powdered sugar - 156g
• Egg whites (A)- 56g 
• Pinch of powdered colour

In a pot & Mixer

• Egg whites (B) 56g, Start whipping from 220F
• Water - 50g
• Sugar  - 156g, boil until 244F

Filling in piping bags

• White chocolate - 100g
• Fruit puree - 60g
• Butter - 60g

Instructions

1. Prepare dry mix
   • Sift almond flour + powdered sugar together.  
   • Add powder food coloring (tip of a knife amount) into the dry mix and whisk to distribute evenly.
   • Add Egg whites (A) and mix to form a thick paste (almond paste). Set aside.
2. Make Italian meringue
   • Heat water + sugar in a pot to 118°C / 244°F (use thermometer).
   • When syrup reaches 220°F, start whipping Egg whites (B) for 2-3 mins.
   • Slowly pour syrup into whipping whites, continue mixing for 5-8 mins until stiff, glossy, and bowl is slightly warm.
3. Macaronage
   • Fold meringue into almond paste in three additions.
   • Mix until batter flows like lava ribbon and disappears in about 10 seconds.
4. Pipe
   • Pipe 3–4 cm circles on parchment or silicone mat.
   • Tap tray strongly to release bubbles; pop visible ones with a toothpick.
   • Rest 30 - 40 minutes until surface is dry to touch.
5. Bake
   • Convection oven: 300°F for 10–12 minutes
   • Done when tops don't move when touched lightly.

Make the filling

Shells

1. Melt white chocolate gently.
2. Heat fruit puree until warm and pour over chocolate; mix to emulsify.
3. Add soft butter and blend until smooth.
4. Chill 30–60 minutes until pipeable.

Assemble

Filling

• Pair similar shells.
• Pipe filling onto one shell and sandwich.
• Rest filled macarons in fridge 12–24 hours for maturation.
• Best served at room temperature.