Genie's Small Batch Macarons

Combine:
  • 60-65g (2 large eggs whites)
  • 54g granulated sugar
  • 17 g Genie's Dream Meringue Powder
  • A tiny pinch powdered color (I use master elite)
Mix to STIFF peaks.

Sift together:
  • 90 g almond flour
  • 90 g powdered sugar

Fold dry mix slowly 1/2 at a time into the whites.

Macaronage til you can make a figure 8 and it flows like thick lava.
Pipe on a silicone baking sheet placed on the back side of a cookie sheet.

Let rest 30-45 minutes before baking.

Bake in preheated 300 oven for 15-16 minutes, rotating tray midway through. 

Notes:
Even with this recipe there are some things that have to be learned.
Egg whites need to be stiff peaks, not curling over. It can take a bit of time to get to a stiff peak. 
Macaronage is tricky! If you don’t get it loose enough when you pipe them they have “tiny nips” but if you go too far you may not get good feet and you may experience hollow shells.  Honestly, I think everyone has some fails until they learn those two important things. Don’t give up, patience is key!

This recipe doubles well, but don’t waste supplies until you get the small batch down!