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1
Sift the almond flour.
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2
It's easier to sift if you chill it in the freezer until right before you use.
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3
Put the egg white, sugar and powdered lemonade in a bowl, and whip over a double boiler at around 70C.
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4
Whip really well until the meringue wont't fall even if the bowl is turned upside-down.
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5
You will have a white, fine, glossy, and slightly sticky meringue.
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6
Remove from the double boiler, and sift in the almond flour from Step 1.
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7
So you have to sift the almond flour twice.
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8
Gently combine the meringue and almond flour, then stir well as if you're breaking the air bubbles.
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9
The batter is ready if it falls very slowly into a ribbon.
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10
If you're drying the macaroni shells, move on to Step 8.
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11
Put the macaron batter from Step 6 into a piping bag, and pipe it out 2-3 cm diameter circles on a baking tray lined with parchment paper.
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12
Have 2-3 cm gaps between the macaron shells.
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13
Let them dry until the surfaces become dry properly.
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14
Let them dry until the batter won't stick to your finger.
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15
They will turn a bit rubbery.
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16
Preheat the oven to 160C, and put the dried macaron shells inside.
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17
Set the oven temperature to 130 C, and bake for 15 - 16 minutes.
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18
Once they are baked, remove the parchment paper after they are cooled thoroughly.
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19
If it's difficult to remove the parchment paper, put the macaron shells together with the parchment paper into the freezer for a few minutes.
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20
Then the parchment paper will come off easily.
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21
The macaron shells are just right if it's slightly difficult to remove them from the parchment paper.
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22
They are over-baked if they come off easily, and you might get air pockets inside the shells.
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23
Sandwich cream of your choice between 2 macaron shells, and they are done.
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24
It's nice to fill them with softened cream cheese, and they taste just like no-bake cheesecake!
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25
They will be moist and tasty from next day onward.
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26
Keep them in the fridge, and eat within 1 week.
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27
You can wrap them individually in cling film, and put them in the freezer.
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28
To store the leftover egg yolks, add 5 g sugar for each egg yolk, then freeze.
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29
By doing so, the quality of egg yolk stays the same.
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30
Thaw it in the fridge when you want to use it.
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31
Important note: Always use granulated sugar.
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32
Caster sugar has high sugar content and moisture content, so it's not suitable for making macrons.
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33
Using caster sugar may cause a failure.
