Italian merengue macarons video recipe (VIDEO)

For the macaron shells:
150gr almond flour
150gr icing sugar
45gr egg whites

For merengue:
150gr caster sugar
50gr water
80gr egg whites

1. Sift 150gr of almond flour
2. sift 150gr of icing sugar
3. Sift together the icing sugar and almond flour
4. Pour 45gr of egg whites over the mixture of icing sugar and ground flour and mix it gently
5. Bring water and sugar to boil at 121C
6. When the syrop reaches 117C, simulteneously start whisking 80gr of egg whites
7. when the syrop reaches 121C, pour it over the whisking egg whites and whisk it to soft peaks on

a medium speed
8. Fold half of merengue into the almond-sugar mixture and mix it gently with spatula
9. Add the other part of merengue and mix it to the “flowing ribbon”. You can add some food

colouring at this step
10. Put the mixture into a piping bag with a plain nozzle
11. Pipe rounds about 4-4.5cm in diameter, spacing them 2cm apart on baking trays lined with

baking parchment
12. Beat the tray several times to get air bubbles out.
13. Pierce air bubbles with a toothpick.
14. Leave the macaron shells to stand for 15-30 mins, until a skin forms on the shells.
15. Preheat the oven to 140C. Put the tray into the oven. Bake for 12mins.
16. Out of the oven, slide the shells on to the work surface and let them cool down.
17. Cool down the macaron shells in the fridge for 12 hours
18. Store the fiiled macarons in the fridge for 24 hours before eating.