Make sure you subscribe and hit the like button.Grab the recipe here:http://www.thescranline.com/#!french-macarons/cudkFacebookhttps://www.facebook.com/TheScranLineThe Scran Line on Instagramhttp://instagram.com/thescranline/-RECIPE: PIERE HERME MACARONSFor the macaron shells:300g ground almonds300g icing sugar110g liquefied egg whites (see below)2g approx yellow food colouring4g approx green food colouring+ 300g caster sugar75g mineral water110g liquefied egg whitesPREPARE:TraysEggsSift almond and sugar1/ Sift together the icing sugar and ground almonds. Stir the colourings into the first portion of liquefied egg whites. Pour them over the mixture of icing sugar and ground almonds but do not stir.2/ Bring the water and sugar to boil at 118C. When the syrup reaches 115C, simultaneously start whisking the second portion of liquefied egg whites to soft peaks on a medium speed.3/ When the sugar reaches 118C, pour it over the egg whites. Whisk and allow the meringue to cool down to 50C, then fold it into the almond-sugar mixture. Spoon the batter into a piping bag with a plain nozzle.4/ Pipe rounds of batter about 3.5cm in diameter, spacing them 2cm apart on baking trays lined with baking parchment.5/ Rap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells.6/ Preheat the fan oven to 180C, then put the trays in the oven. Bake for 12 minutes, quickly opening and shutting the oven door twice during cooking time. Out of the oven, slide the shells on to the work surface.Store the macarons in the fridge for 24 hours, bringing them back out two hours before serving.Liquefied egg whites: Egg whites will liquefy if you sit them in the fridge for several days, preferably a week. During that time, the egg whites lose their elasticity, the albumen breaks down and they will be much easier to whisk to soft peaks without turning "grainy".
