French Macaron Recipe Research Essay

Preheat the oven to 150 degrees CPlace freak whites and cater sugar in a bowl and mix with voltaic mixer for 8-10 minutes (yes really), add gel food colouring and report to mix for a further 30seconds. The mixture should look stiff and dry. tense the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the seive. Fold into the junkie white mixture. It should take roughly 50 folds until the mixture is mobile and a very viscous liquid, non runny. Over-mix and your macarons will be flat and fool no foot, under mix and they will not be smooth on snarf see the video for examples (troubleshooting is at the end of video). thermionic valve onto trays lined with baking paper, rap trays on the bench firmly (this prevents cracking) and therefore cook in the oven for 20 minutes. Check if one comes off the tray cleanly, if not bake for longer if they are looking done on top move to the bottom shelf of the oven for the remaining tim e to help bake the base.