Påsk Godis # Citrus Macarons
Directions:
(My technique which works in my kitchen but may vary in others).
1. Pulse almond together with icing sugar in food processor for 1-2 minutes ( just for mixing well), then sift and set a side.
2. beat egg whites until foamy, then add sugar (divide sugar in to three parts) one part at he time, and beat 40 sec. per each part of sugar. totally 2.5 - 3 mins.
3. divide almomd mixture into three parts, start mixing meringue and the almond mixture, one at the time. Using technique, fold and smash, fold and smash until mixture just corporate before adding other parts of almond mixture.
4. to continue mixing until get the right consistency (thick ribbon and the macaron mixture spread back nicely after dropping from the spatula ). using technique fold and smash around the bowl, fold and smash throughly the bowl and fold!!!
5. pour macaron mixture into a piping bag fitted with the round tip.(I used wilton no.12)
6. preheat the oven to 150c with fan.
7. pipe 3 cm dia. macarons on a baking tray lined with baking mat. Tab the tray on the counter for couple times to get rid of air bubble.
8. leave macaron to dry out 20-30 mins( my kitchen). To check if macarons are dry enough to bring in the oven by touching on the side then the top. If there's nothing stick on your finger, they are ready to go in.
9. bake macarons until they form the feet( 4-5 mins) then drop temp to 130c,. Bake for 8 mins( feet stable), then raise back to 150c and bake until done( 4-5 mins). Totally 16-17 mins. (this technique helps to prevent hollow shells.)
10. let the baked macaron shells sit in the baking sheet for about 5 minutes before transferring them to a cooling rack. You will know they are done when they lift easily off the parchment paper. If the shells stick, they're undercooked. Using the French meringue method here, the shells should be slightly crisp on the outside and chewy inside. The shells can be prepared 1-2 days in advance, before filling, if kept in an airtight container.
