Waffles, Belgian Waffles, Recipe

 

 Macarons,

Ingredients 

Step 1 

Eggs ------------------------- 3  yolk  

Sugar ------------------------ 1 3/4 (Powdered) 

Almond --------------------- 1 cup (Flour) 

Salt --------------------------- 1 Teaspoon

Step 2

Eggs --------------------- 3 whites

Salt ----------------------- 1Teaspoon

Sugar -------------------- 1/4 cup (granulated)

Vanilla Extract --------- 1/2 Teaspoon 

Food color -------------- 2 drops (red gel )

Waffles, Belgian Waffles, Recipe

The Method Of Preparation

First Break 3 eggs into a medium-sized bowl.

The egg whites come to room temperature for at least 30 minutes before.

Use your hand you can alternate between eggshells but yolk risk puncturing the egg yolk you could get some shells in it. It's actually a little more time-consuming. but this is an easy way.

Now, dry ingredients powder sugar and almond flour into a food processor. Mix well and grind. It is at least 10 minutes.

Now take a large bowl, and place a sieve in the bowl, sift the powdered sugar, and dry almond flour mixture into the sieve.  And sift through a sieve. So that all the whole dry flour is smooth.

Then slowly add 1/4 cup cinnamon and stir until it foams. If it's like a hard peak, it's ready.

Now add 1/2 tsp vanilla extract and mix.

Then add two drops of gel food coloring and mix very well.

Now add 1/2 tsp vanilla extract and mix.

Then add two drops of gel food coloring and mix very well.

Now in the wet ingredients, add 1/3 of the pre-prepared dry ingredients and mix.

Add the rest of the dry ingredients and mix well. And up to 8 minutes.

Now, put the prepared batter in the piping bag and put one drop of batter in the four corners of the baking tray. Then place the parchment paper on top. Parchment paper will really dry your macarons.

Now, the classic size of the Macarons cookie is one and a half inches wide. Put in the tray with the help of a piping bag.

Now tap the tray two to three times so that all the cookies stick to the good parchment paper. Be a good dropper.

Allow the macarons to rest at room temperature for 30 minutes to an hour.

After the macarons rest, touch it with your finger so it doesn't stick to the finger.

Now preheat the oven to 300 degrees Fahrenheit and bake the macarons for 17 minutes

Cool after baking and fill with cream on top of one macaron cookie and place the other cookie on top of the cream.

Foolproof Macarons are ready.