Macarons recipe | Vinogradinka
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165 g almond flour
165 g confectioner’s sugar
115 g egg whites
150 granulated sugar
Sift together the almond flour and the confectioner’s sugar. Beat the egg whites until it will have soft peaks then gradually add sugar keep beating. Put the meringue into a bowl with the dry ingredients and fold carefully until the batter will be slip from spatula wide ribbon.
Pipe the macarons, size 3-4 cm. Let them dry before baking for about a half hour. Bake at 150 degrees for 15 -16 minutes.
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