INGREDIENTS:
- 100g Almond Flour
- 100g Powdered Sugar
- 15gCorn Starch, swift the dry ingredients together TWICE.
- 100g Carton Egg Whites
- 100g Sugar.
DIRECTIONS
- I used carton egg white straight out of the fridge (sit on counter while I gather other ingredients), mix with sugar, stir constantly over a pot of water (double boiler), over medium heat, for 1 min 45 sec. Do not allow your bowl to touch the water or it will cook the egg whites.
- Transfer to a mixing bowl of a stand mixer, use a whisk attachment and whip on HIGH for 6 min until you see stiff peaks. Stop, scrap the side of the bowl.
- Add the dry ingredients. Turn to medium (4) for 15-20 seconds. Finish macaronage by hand, add flavoring and color at this time, check for consistency, scoop the batter and slowly drizzle back into the batter mix, when they drop back in the bowl without breaking, then you can stop.
- Pipe on silicone mats, bang the tray several times on all 4 sides, like 5-6 times each side of the pan, pop any bubbles, no REST, put in MY preheated CONVENTIONAL oven at 300F for 8 min, rotate the pan, and put back in for another 8 min. Get to know your oven, and use oven thermometer. I bake one tray at a time.
- Cool completely, remove from pan, I don’t fill them till the next day, because by now I am exhausted.
If you try this approach, please let me know how they turn out. Happy baking
