Скачать или смотреть How to Make French Macaron /Don't Waste the Egg Yolks & Make French Buttercream Perfect for Filling

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Macaron Recipe:
140g Sifted Almond Flour/Ground Almond
110g Icing Sugar
3 Egg Whites or 110g Egg Whites
100g Granulated Sugar

Instructions:
Sift the almond flour and icing sugar.
Whip egg whites on medium speed until doubled in size.
Add sugar in 3 stages and whip until the meringue is stiff peaks.
Add the dry ingredients to the meringue and combine using spatula.
Fold the batter until the consistency is almost runny and holds shape.
Pipe it on silicon mat and bake at 140C for 15-17 mins.
You really have to test out the time are every ovens are different and may take longer or shorter to bake.

You can store the macaron in air tight container for up to 1 week in fridge.

French Buttercream Recipe:
3 Egg Yolks
70g Sugar
20g Water
250g Unsalted Butter
Optional 1 tsp Vanilla

Instructions:
Boil the sugar and water mixture until it reaches 116C.
Whip the egg yolks until pale and light in colour.
If your eggs are not pasteurised, you can heat it on a bain-marie/ double boiler until it reaches 70C before whipping.
Pour the sugar syrup on the eggs which cooks the egg.
Whisk the mixture until it cools down.
Add 250g unsalted butter and whisk for 10 mins.
Whisk on low for 2 mins.
Buttercream is ready.

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