Steps
- 1
Beat room temperature egg white (with a pinch of salt) until soft peaks form. Add sugar in 3 batches, beat until stiff peaks form
- 2
Sift almond flour and powered sugar.
- 3
Fold in the egg while in 3 batches. perform the figure 8 test
- 4
Pipe the mixture on baking paper. Drop the baking sheet to pop air bubbles. Dry for 30-60 mins
- 5
160°C for 13 min
- 6
Cool for 15min, transfer to cooling rack
- 7
Whisk butter until smooth, whisk powdered sugar in batches
- 8
Fill the macaron
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