Ingredients 100 g Egg Whites, aged overnight at room temperature 25 g Caster Sugar 1/2 tsp Lemon Juice 225 g Icing/Confectioner Sugar 125 g Almond Meal 15 g Cocoa Powder Pinch of Sea Salt Filling Milk Chocolate and Fruit Ganache Method Whip the egg whites and the lemon juice until they are almost fully whipped. Sprinkle in the sugar while still mixing. Continue to whip to a full meringue. Sift the powdered sugar, salt, almond flour and cocoa powder into a bowl. Add the meringue into the dry ingredients and fold until a shiny mass is formed. Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheet with parchment paper. Let dry at room temperature for 1 or 2 hours to allow skins to form. Bake them in a 300˚F for about 8 minutes. Rotate the baking sheet and bake for another 8 minutes. (Note: I need 15 minutes in total) Remove macarons from the oven and transfer the parchment paper to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment. Pair macarons of similar size, and pipe about 1/2 tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavors to blend together. Bring back to room temperature before serving. |