Macarons Or Luxemburgerli

Method

1. 1. Prepare Baking Sheets:
      • Line baking sheets with parchment paper.
   2. Whip Egg Whites:
      • In a clean, dry bowl, whisk the egg whites with a pinch of salt until soft peaks form.
   3. Incorporate Dry Ingredients:
      • Gradually add confectioners’ sugar to the whipped egg whites, folding gently until well combined.
   4. Fold in Almonds:
      • Carefully fold in the shredded and sieved white almonds until the batter is smooth and shiny.
   5. Add Food Coloring:
      • If desired, add food coloring to achieve the desired hue. Be mindful not to overmix.
   6. Pipe the Macarons:
      • Transfer the batter into a piping bag and pipe small circles onto the prepared baking sheets.
   7. Resting Time:
      • Allow the piped macarons to rest for about 10 minutes to form a skin.
   8. Preheat and Bake:
      • Preheat the oven to 80°C. Bake the macarons for approximately 30-35 minutes.
      • Turn up the heat to 130°C for 5 minutes. They should form a little foamy looking “foot”.
      • Turn the heat back to 80°C without ever opening the oven for another 30 – 35 minutes.
   9. Cool and Fill:
      • Allow the macarons to cool completely before gently removing them from the parchment paper.
      • Pair similar-sized shells and fill with your favorite ganache or buttercream.

   Pro Tips

   • Ensure egg whites are at room temperature for better volume.
   • Sieve almonds to achieve a smoother texture.
   • Use gel or powder food colouring for vibrant macarons without compromising consistency.
   • Practice patience; allowing macarons to rest before baking ensures a smooth surface.

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