Place in a blender, sugar and flour , ground almonds and mix briefly , several times , until smooth.
Drizzle the mixture into a large bowl and if applicable cast the remaining hopper.
Add the egg white mixture first amount and mix until paste is dense.
Separately in a bowl put the second amount of heat resistant fibers and mix at high speed.
In a pot, heat over medium heat 50 ml water and 160 g sugar. Boil until syrup reaches 118 degrees earned C (use a thermometer dips). Pour syrup over egg whites gradually and mix at high speed until the composition has cooled somewhat and obtain a translucent mixture of meringue. The bowl should not be hot to the touch and warm. Add food coloring and mix.
Incorporate the almond mixture and mix at high speed within seconds.
Do not mix too much pasta - should come off in thick slices on tel. Gaza should merge with the rest of the composition in seconds.
Prepare three trays lined with baking paper. Put the mixture in a pos (or a bag cut at one end) with DUI (nicked without metal edges). Make discs with a diameter of about 2.5 cm, striking tray table 2 times, and let them rest 30 minutes at room temperature or until the macarons have got a peel.
Bake macarons 13 minutes in preheated oven at 170 degrees. Strictly respect this time. When time passes immediately move baking paper on the work surface (a bottom, a galley, a countertop marble or granite) and let cool a few minutes before macarons off with delicate, on paper.
Place in a small DUI pos cream cleaner and spraying discs favorite macarons not very close to the edge. Cover with another disc. macarons leave a few hours at room temperature (ideally over night) to soften perfect then keep them in the refrigerator. Do not worry if initially are countries like marshmallows. When would be filled will be perfect consistency.
I preferred his orange curd filled with a delicious cream orange recipe here. Keeps well and a week.
Do not worry if after cool are countries like marshmallows. When would be filled will be perfect consistency.