And they won!
Caramel Macarons
Recipe adapted from UseRealButter
110 grams blanched almonds or almond meal
200 grams powdered sugar
40 grams sugar
3 egg whites (100 grams), room temp,
Age egg whites in a loosely covered bowl at room temperature for 24 hours.
Place the powdered sugar and almonds in a food processor and pulse until the nuts are finely ground. Sift a couple times to remove bits and pieces.
Whisk egg white to a foam, gradually add sugar until you obtain a glossy texture.
Add the nut and powdered sugar mixture in three batches to egg whites. After each addition, give it a quick fold to break some of the air and then fold the mass carefully. The batter should fall back on itself after counting to 10. Give quick stroke at first to break the mass and slow down. The whole process should take no more than 50 strokes.
Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds(1.5 inches in diameter) onto parchment paper. Let the macarons rest for about an hour or until the shells form a skin.
Preheat oven to 300 degrees. Bake for about 8 to 10 mins. Let macarons cool a bit before removing from parchment paper. To teste if macarons are done baking, they should easily come off parchment paper easily.
Match up macarons to similar sizes and pipe filling on one side and sandwich the cookies together. It is best to refrigerate the cookies overnight before eating. Store macs in an airtight container for about 3-5 days.
