Genie's Small Batch Macarons

Combine:

• 60g egg white (that’s about 2 large eggs whites) or (if you just want to use our new powdered egg whites then use 10g powdered egg whites and 50g water to total 60g)
• 54g granulated sugar 
• 18g Genies Dream meringue powder
• A tiny pinch powdered color (I use master elite)

Mix to STIFF peaks

Sift together:

I sift these together 3 times. I use blue diamond brand almond flour

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

Macaronage until it flows like thick lava.

I usually do this on my mixer on the slowest speed using a paddle attachment.  You have to be very diligent using the mixer. Doing it in bursts of few seconds  til you get it to the correct consistency.

These are usually a very quick rest. Rest only til you can touch the top of the shell and it doesn’t stick to your finger. In my house at 45% humidity it only takes EIGHT minutes so I pipe one tray and then I don’t pipe the second tray until 8 minutes before it should go into the oven.

Bake in preheated 295 degree oven for 15 - 16 minutes  turning midway through.  Check the shells at 14 minutes by trying to wiggle the shell. If it doesn’t wiggle at all then it’s ready but it usually takes mine up to 16 minutes in my oven

Notes:

Even with this recipe there are some things that have to be learned. 

Egg whites need to be stiff peak. 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 til they learn those two important things.  Don’t give up, patience is key! 

Recipe doubles well, but don’t waste supplies til ya get the small batch down!