- Egg White – 50gms
- Icing sugar – 120 gms
- Castor sugar – 120 gms
- Almond powder – 120gms
- For meringue- Water – 30ml
- Egg white – 50 gms
- Fix the dough attachment in your kitchen aid planetary mixer. To the mixer bowl add 50 gms egg whites, almond powder and icing sugar and bring together like a dough. Remove and keep aside.
- Seperately mix sugar and water in a pan and start boiling. Cook till 115c or till sugar gets to one string consistency. Remove from fire. Immediately attach the balloon whisk to the kitchen aid and start whipping the egg whites and in a quick thin stream add the hot sugar syrup into the egg whites. Keep the whisking at moderate to high speed and whisk till the meringue is stiff and cold.
- Remove the meringue and gently fold it in almond dough. Place this mixture in a piping bag and pipe on a sil pat or butter paper a small amount into a round shape. Bake in a preheated oven for 25-30mins at 120c. Remove, allow to cool and serve.
Addflavors and Colours of your choice in the dough for variations in the macaroons.