- Almond flour- ¾ cup
- Icing sugar- 3 tbsp.
- Egg whites- 2
- Food colour (any colour you like)- 2 to 3 drops
- Cream cheese- ½ cup (room temperature)
- Firstly take a large bowl and add the egg whites to it.
- Beat the egg whites using a beater until it forms into foam. This process may take 9 to 10 minutes.
- Gradually add the icing sugar to the egg-white foam and beat for some more time. You can add food colouring in this step if you want to.
- The foam should now have stiff peaks. Start adding the almonds bit by bit and mix it with the egg foam mixture using a hand spatula. Do not use a whisk for this step. Continue folding the mixture using the spatula for approximately 10 to 12 minutes.
- After the mixture is well folded, pour the mixture into a piping bag.
- Now take a baking tray or aluminium tray and place parchment paper on it.
- After that, using the piping bag, pour the mixture on the tray. The amount of the mixture poured should be the size slightly larger than a coin.
- Pour in the macaron mixture on the tray, so the tray is filled but please ensure that there is enough gap between each macaron.
- After pouring the mixture, tap the tray twice so all the air bubbles will be released and leave it aside for 20 minutes, so it sets down.
- Meanwhile, place a large pan with a cover on the stove and preheat it on low flame for 10 minutes.
- After the pan is preheated, add a silver rack on the middle of the pan and place the tray with the macarons.
- Please leave it to bake for 15 to 20 minutes on medium flame.
- Meanwhile, let’s prepare the filling. Take the cream cheese and whisk it well until the consistency is smooth.
- After whisking the cream cheese, fill it in a piping bag.
- When the macarons are baked, take them off the flame and leave them to cool down.
- When it cools down, take one macaron, add some cream cheese, and cover it with another macaron.
- Repeat this process for all the macarons. And it is ready to serve.
