number of cookies the recipe makes depends on how large you form your cookies. Most recipes failed to give an estimate. If
I had to make an educated guess I'd say you could make 30-50 macarons sandwiches with this recipe.
1- On three pieces of parchment, use a
pencil to draw 1-inch (2.5 cm) circles about 2 inches apart. Flip each sheet over and place each sheet on a baking sheet.
[Note: You only have to draw circles on the parchment paper if you want absolutely even-sized macarons. If you're skilled
with piping and don't mind eyeballing the amount of batter per cookie, skip this step.]
2- Push almond
flour and icing sugar combined through a tamis or sieve and set aside
3- Cook the sugar with corn syrup and little
water until soft ball (120ºC / 248ºF) In the mixing bowl, dry, whip
egg whites with salt on medium speed until foamy. When the sugar is reaching the soft ball cooking level, increase the speed
to high and gradually add the hot liquid sugar. Continue to whip to stiff peaks—the whites should be firm and shiny-
4- With a flexible spatula, gently fold in icing
sugar mixture the raw egg white and as well as a small amount of the meringue until completely incorporated. Add the remaining
and still gently combine the all mix. The mixture should be shiny and 'flow like magma.' When small peaks dissolve to a flat
surface, stop mixing.
5- Divide the mix in as many flavors you wish to obtain. Add color and flavors and go to next step.
6- Fit a piping bag with a 3/8-inch (1 cm) round
tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove
air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.
7- Bake, in a 140C/280F oven for 15 to 16 minutes. Use a wooden
spoon to keep the oven door slightly ajar, and rotate the baking sheet after 8 minutes for even baking.
8- Remove macarons from oven and transfer parchment
to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.
9- Pair macarons of similar size, and pipe about
1/2 tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavors to blend together. Bring
back to room temperature before serving,