Strawberry macaron

Method

1. Macaron Shells:
2. Preheat the oven at 120’C.
3. Mix dry ingredients together and sift it thoroughly and set aside.
4. Whisk the egg whites until soft peaks, then slowly add sugar into the egg whites and whisk until stiff peaks form.
5. Fold in ¼ of meringue into the dry mixture until evenly mixed then fold in the rest of the meringue. (You can add in desired colouring here)
6. Fold until evenly mixed (do not overmix). Transfer to a piping bag.
7. Pipe on a well-lined tray (baking paper) with stencil guides for the sizes of the macarons.
8. Let them dry before baking at 120’C for 25-27 minutes or until fully dried.
9. When baked, pipe buttercream onto the perimeter of one macaron and then fill the center with about ½ tsp of strawberry jam.
10. Vanilla Buttercream:
11. In a bain marie, heat up egg whites together with sugar until 70'c or until sugar is dissolved.
12. Pour mixture into a bowl with mixer/stand mixer and whisk until stiff peaks and cooled, slowly add in the softened butter and let it whisk until combined. Add in vanilla flavoring.