1. Preparation of the Macaron Shells:
• Preheat your oven to 150°C.
• Finely mix the almond powder and icing sugar. Sift the mixture to obtain a fine powder.
• Beat the egg whites until stiff, adding the powdered sugar little by little and a pinch of salt. Then add a few drops of lemon.
• Gently incorporate the mixture of almond powder and icing sugar into the egg whites using a spatula.
• Fill a piping bag with the dough and form small discs on a baking tray covered with parchment paper.
• Let the shells rest for about 30 minutes so they develop a light crust.
• Bake for 12 to 15 minutes. Let cool completely before removing them.
Utensil:
1. Preparation of the Macaron Shells:
• Preheat your oven to 150°C.
• Finely mix the almond powder and icing sugar. Sift the mixture to obtain a fine powder.
• Beat the egg whites until stiff, adding the powdered sugar little by little and a pinch of salt. Then add a few drops of lemon.
• Gently incorporate the mixture of almond powder and icing sugar into the egg whites using a spatula.
• Fill a piping bag with the dough and form small discs on a baking tray covered with parchment paper.
• Let the shells rest for about 30 minutes so they develop a light crust.
• Bake for 12 to 15 minutes. Let cool completely before removing them.
