Ingredients
100g icing sugar -> After sifting twice
60g grounded almonds -> After sifting twice
Mix these 2 together till even in a big bowl.
2 egg whites -> preferably aged at least 48hrs in the fridge (mine was frozen from previous bakes leftovers; left to thaw for at least 3 hrs)
20g castor sugar
1/4 tsp of cream of tartar
1/2 tsp of pandan paste
few drops of green colouring
Method
Beat egg whites till frothy. Add in the cream of tartar.
Once it is in soft peaks, add in the castor sugar a little bit at a time.
Beat till stiff peaks. Then lower the mixer speed to low and add in the pandan paste and green colouring (if using). Take note that the colour of macarons will turn lighter and paler after baking.
Once the colour is even, stop mixer and fold with a spatula to ensure the colour is even. Scoop out 1/3 of the meringue and mix with the icing sugar + grounded almonds. Fold and slowly add in the meringue into the mixture by using the fold and flattening method.
Follow the video here on the folding and flattening into a flower shape.
It starts from 1:45 till 2:19
https://www.youtube.com/watch?v=em35jviDM3Q
Mix till you get like a lava consistency and by dropping a trail from the spatula into the batter. The trail will blend into the batter in about 6 - 8 seconds.
Then the batter is ready, do not over mix.
Pipe onto baking sheet or macaron pads.
Pick up and drop the tray a few times to burst the bubbles.
Any more bubbles can be popped using a toothpick or small knife.
Leave the macaron to dry for at least 45 mins to 1 hr.
Pre heat oven to 150 Deg Celcius.
Check the macaron by tapping it lightly with your fingers. The macaron should not stick to the fingers and it has a crust like feel. Then it is ready for baking.
Bake the macaron for about 12 mins - 15 mins depending on the size of your macaron.
Leave to cool for about 20 mins then remove them and cool further.
The macaron is now ready for filling.