Macarons have a class of their own, and recently, they have taken the baking world by storm! I guess the best part of it is that they are available in many colours, and you no longer have to fly them from Paris to your doorstep.
This suits slow home ovens really well, as it needs low temperature to dry out the outside of it into a hard shell. Beat 3 egg whites with gradually adding 2 tablespoons caster sugar until glossy and soft peaks form. Extreme glossy and stifness is the trick! Fold in 1 1/4 cup sieved icing sugar and 1 cup almond meal. Fold in carefully is the trick! Rest the mix in the mixing bowl for 10mins. Pipe the mix into tablespoon sizes on a paper lined tray, rest for 10 mins. Then into a heated oven at 160C for 15 minutes or slightly golden. Sandwich together with butter icing or ganache ... place them on a cute serving dish and show off your new skills ...
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