Name: Macarons recipe by Ramya Kiran at BetterButter
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 20
Ingredients: Almond flour 65gms; Powdered sugar 65gms; Castor sugar 45gms; Egg whites 50gms; Cream of tartar 1/8tsp

Instructions

First, place a macaron template under a silicon mat or parchment paper and keep ready.
Insert an 1/2 inch round piping tip into the piping bag and set aside.
Combine and sieve together the powdered sugar and almond flour. Set aside.
Take a clean grease free mixing bowl and add in the egg whites and cream of tartar and beat with a hand mixer until foamy. Once foamy, start adding the caster sugar and keep beating till the eggwhites are stiff. Do not over beat.
Add 1/3rd of the almond mixture and gently fold the almond mixture into the egg whites. Then add the rest of the almond mixture and fold. While folding make sure you do not beat out the air bubbles that were created while whipping eggwhite.
Only some of the air needs to be deflated and not all. Now keep folding till the mixture looks like a lava. You should be able to draw a no 8 without breaking with the mixture. It shouldn't be too runny.
Now transfer the mixture into piping bag kept ready and pipe on the mat with the help of the template markings.
Let the piped mixture sit on the counter for 30 minutes or until a skin forms on top. The top should be dry when you touch with your finger.
Bake these in a preheated 150℃ oven in the middle rack for 12 to 15 minutes . You will know it's done when the top feels hard when you touch.
Let it cool on the counter and it peels off easily from the baking mat.

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