HOW TO MAKE FRENCH MACARONS

INGREDIENTS
175 g icing sugar
105 g almond flour
3 large egg whites (mine came to 104 g)
1/2 teaspoon of salt
1/4 teaspoon of cream of tartar
100 g of sugar
gel food coloring
DIRECTIONS
Sift together the icing sugar and almond flour and set aside.
put the egg whites in the mixer and start beating it on low speed (number 4 on my mixer) for 1 minute (just to break the egg whites).
stop the mixer and add the salt and cream of tartar, continue beating the egg whites for another minute or so or just until you see the egg whites foamy and bubbly.
now start to add the sugar slowly (1 tablespoon at a time ).
after you add all the sugar, continue beating the egg whites making sure to increase the speed of the mixer slowly every couple of minutes.
(the beating process could take up to 10 minutes)(just for reference I went up to speed 7 on my mixer).
when the egg whites are at soft peaks (halfway through beating) stop the mixer and mix the mixture with the beater or a spatula so if there is any sugar stuck on the sides or the bottom gets incorporated.
add the gel food coloring at this point.
now continue beating until the egg whites reach stiff peaks.
( you will know this when the egg whites start to gather in the whisk and when you hold the whisk , the egg whites should be stiff and not floppy).
transfer the meringue to a bowl and resift the icing sugar and almond flour mixture on it.
now start the macaronage process which is mixing the meringue and the dry ingredients by folding them together (it doesn't need to be gently folded) until the mixture falls from the spatula like a ribbon . (refer to the video for the visual)
pipe the macarons on a parchment lined upside down baking sheets.
TIP- pipe one sheet at a time and tap it to release the air bubbles, and then pipe another sheet and repeat the process. don't pipe all of them together and then tap the sheets as it will form a skin by that time and it will get ruined)
you can use a toothpick to pop any air bubbles that is stuck on the surface.
now leave the macarons on the counter for 20-30 minutes so the surface dries. (the time may vary depending on the weather and the environment).
check it by gently touching the surface of one of them , if it's dry to the touch then it's ready to be baked.
bake them one at a time in a 275 F preheated oven for 19-20 minutes.
check the doneness by gently wiggling one of them, if it doesn't move then it's ready.
remove them from the oven and let them cool completely.
fill them with ganache and put them in an airtight container and in the fridge for 24 hours.
and then enjoy :).
GANACHE RECIPE
150 g of chopped dark chocolate
75 g of whipping cream
put them both in a microwave safe bowl and heat them for 30 seconds in the microwave , remove and mix until smooth,
put it back in the microwave for few more seconds if you still see chunks of chocolate.
cover the top with cling wrap making sure the cling wrap touches the surface of the ganache to prevent forming a skin.
let it sit at room temperature for few hours until thickens and then use.
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