Recipe: Macaron Recipe that works in SG weather

• 35g of egg white at room temperature

• 30g of granulated /castor sugar

• 58g of icing sugar

• 30g of extra fine almond ground

DIRECTIONS:

1. Sift icing sugar and almond flour.

2. Beat egg white and granulated sugar until stiff peak (around 8-12mins). Make sure your bowl is dry and clean and no traces of oil else you won't achieve the stiff peak.

3. Fold in the sifted icing sugar/almond flour until you reach a consistency that's like a flowing lava. This takes practice to perfect. Start experimenting with an overmixed batter (runny consistency) than undermixing. Undermixing gives you a crack shell. Overmixing gives you smooth shell but no feet. I'd rather have a smooth shell even without feet to begin with. 

4. Put your batter in piping bag and cut the tip with no more than 1cm hole. (At this point you can start preheating your oven to 160deg Celcius)

5. Pipe them into your baking tray line with Parchment paper. It should be PARCHMENT paper. Not greaseproof paper. I tried silicon mat as well but I can't remove the macaron neatly from it. Make sure your tray is flat. You can create little circle template of the macaron size you want to make them uniform, just make sure you put an inch gap in between them as they tend to spread a bit when rapped.

6. Very important step: RAP/BANG your piped macarons multiple times until you see bubbles pop on top of the macaron shells. If you forget this, you'll end up with ugly cracked macarons. 

7. Pop them straight into the oven (no need resting!). Make sure you put your tray in the middle and if youre oven have a top/bottom heat function use that. 

8. Bake for 7-8mins. Check in between to see if batter is still wet. It is ready if it doesn't spring back when you press the shell down the tray. 

9. Let it rest for 5-10 mins before removing from parchment paper. 

*derived from: http://blurrq.blogspot.sg