| Ingredient | Method |
| 55g powdered sugar 25g powdered almonds 13g cocoa powder 1 A egg whites, at room temperature few drop rice vinegar 40g granulated sugar Filling: 65g water/milk 10gm custard powder 5g cocoa powder 3/4 tbsp butter pinch of salt 20g sugar | 1. Preheat oven to 200ºC. 2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 12 mm) ready. 3. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor. Then sift the mixture into a large bowl and discard the larger lumps. 4. Using a mixer beat the egg whites & vinegar until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes. 5. Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth, reaches a lava-like consistency and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. 6. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5cm) apart. 7. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, and remove air bubbles (use toothpick). 8. Allow the macarons to sit for 25-40 minutes until a “skin” forms and they are no longer wet when lightly touched. 9. Bake them for 6-7 minutes @ 200C, reduce the temperature to 120C for another 15-20minutes. 10. Let the macarons cool completely on the baking sheet before removing them gently from the parchment paper or silpad. 11. Filling: Combine all ingredients except butter and stir under heat until thicken. Remove from heat and add the butter and stir until smooth. Put in piping bag with small hole at the tip. 11. Spread a bit of jam/any filling on the inside of the macarons then sandwich them together.
*makes apprv 12 maracons
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