Apple Pie Spice Macaron Shell Recipe

Macaron Shell Recipe

Approximately 20-25 shells

130g almond flour

200 g confectioners sugar

1 1/2 tbsp apple pie spice (powder)

100g egg white (aged- about 4-5 days separated from the yolk and refrigerated. Covered in a saran wrap/ Tupperware)

1/4 tsp egg white powder

20g granulated sugar

Pinch of salt

1 drop Wilton Green coloring gel

1) Mix the almond flour, confectioners sugar and apple pie spice in a food processor. You can pour everything into the processor and then mix the content with a butter knife before turning it on.

2) Sift the ingredient

3) Microwave the egg white at 15 seconds at high to further thicken the egg white. Make sure that the egg white is not cooked.

4) Place the egg white in a mixing bowl and sprinkle the salt.

5) Whisk at low speed until becomes foamy.

6) Add in the egg white powder.

7) Add in granulated sugar gradually and continue to whisk until it turns soft peak.

8) Add in coloring and continue to whisk until it is between soft and stiff peak (medium peak). You don't want it to be too stiff.

9) Add in the almond mix gradually and fold until the batter is evenly mix. Avoid mixing like crazy because that will create bubbles. (I know, it is very tempting to do that)

10) Put in piping bag and pipe them an inch apart. 

11) Bake at 315 F for 15 minute at the lowest shelve.