ELSABIE’S ROSE MACARONS
(makes +- 28 when put together with icing)
96 g egg whites (not fresh eggs) at room temperature
120 g castor sugar
120 g icing sugar
120 g ground almonds or almond flour
Baking parchment, silicone mat or macaron silicon mat with indents placed on a baking sheet.
Weigh all ingredients accurately.
Blend the icing sugar and ground almonds finely in blender or coffee grinder by pulsing it a few times. A fine mixture ensures a smooth shiny outside on macaron. I used my coffee grinder and blend small amounts at a time. Continue reading