This recipe is for the French Meringue Macarons batter, as required by the l’Amour Macaron Gâteau recipe.
- 1 1/4 cup + 3 tbsp almond flour (finely ground almonds)
- 1 1/2 cups + 2 tbsp icing sugar
- 3 large egg whites, at room temperature
- 3 tbsp granulated sugar
- 2 tsp egg white powder (egg albumen)
- 1/4 tsp powder colour (pink)
- Sift the almond flour and icing sugar together into a bowl. If necessary, press the last of the mixture through the sifter with your hands. Discard any larger pieces that won’t go through. Set aside.
- Place the egg whites in a stand mixer bowl. Sift the granulated sugar, egg white powder, and powder colour onto the egg whites.
- Whip on high until a stiff meringue forms (4 to 4½ minutes). Make sure to whip until it’s really stiff.
- Pour the sifted almond flour mixture over the meringue and, using a spatula, gently incorporate until just combined. Transfer the batter to a shallow wide bowl.
- Now proceed to the macaronage. With a plastic bowl scraper, smear the batter along the sides of the bowl and scrape it back into the centre. Repeat until the batter becomes shiny and reaches the consistency of slow-flowing lava. How many times you need to do this is highly variable; it might be only a couple of passes or up to a half dozen. If the batter is moving faster than slow-flowing lava, it’s been overmixed.
- NOTE: For the macaron gâteau: Stop mixing your batter a bit early so that it ends up a bit stiffer and able to retain its decorative piping during baking.