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1
Preheat oven to exactly 150C.
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2
Sift the dry ingredients together.
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3
Discard the rougher bits of cereal.
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4
Put the ingredients for the meringue into a bowl and beat using an electric mixer until it is so stiff that you can turn the bowl upside down and see no movement.
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5
This will take about 10-12 minutes depending on your mixer.
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6
If you are using any colouring or flavouring, add to the meringue now and beat for a couple more minutes.
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7
You should colour it stronger because the colour will fade while baking.
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8
Sift the dry ingredients into the meringue and fold until incorporated, turning the bowl as you do so.
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9
(The folding motion is important: scrape the sides and bottom and turn it towards the middle.)
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10
Be careful not to overmix or undermix the batter, or the Macarons will not turn out nice.
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11
The end product should be smooth and not runny (lift the spoon up and check if the batter is still thick.
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12
The ribbon should sink slowly into the batter).
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13
Pipe circles of batter onto a cookie sheet lined with non-stick baking parchment, spaced well apart.
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14
Rap firmly on counter several times to let the macarons set (this will prevent it from getting cracked.
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15
Note that the circles will spread slightly when you rap it on the counter, so make sure you have enough space reserved between the circles.
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16
), then leave on counter for twenty minutes or so until they form a soft crust.
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17
Bake in preheated oven for 20 minutes or until the Macarons come off the paper easily.
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18
Pair even sized Macarons together.
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19
Add a dollop of your favourite filling (Nutella, jam, chocolate ganache etc) and sandwich together.
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20
I used caramel buttercream.
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21
Serve warm or keep in refrigerator :)
