Macaron Shell (French Meringue)

Ingredients

Preparation steps

1. 1

   Sift almond powder and icing sugar together. Blitz if needed.

2. 2

   Whisk egg whites (aged 24h) to soft peaks, add caster sugar for firm meringue.

3. 3

   Fold dry ingredients into meringue (macaronner) until batter flows like lava.

4. 4

   Test: a figure 8 should hold for 10 seconds.

5. 5

   Pipe 3-4 cm rounds on parchment or silicone mat.

6. 6

   Tap trays to release air bubbles. Pop any visible bubbles.

7. 7

   Rest 30-60 min until a skin forms (dry to touch).

8. 8

   Bake 14-16 min at 145-150°C.

9. 9

   Cool completely before peeling off.