*Incase of using powdered colour use 80 gms of Eggwhites
225gms – Granulated Sugar
60 gms – Water
80gms – Egg whites
Backberry Jam for filling
In a mixing bowl, mix together all the ingredients from part 1. Mix it using a spatula till it is combined well. Add as much colour as you like. Keep the colour dark at this stage as itll get light as soon as you add eggwhites later. (Also eggwhites and liquid colour together should weigh 80gms. So depending on how much colour you want to add, reduce or increase the eggwhites.)
In a sauce pan heat the water and sugar. Meanwhile start beating the eggwhites using a blender when the sugar syrup is 115°C . Boil the sugar syrup till the syrup reaches 118°C on the candy thermometer.
Keep beating the eggwhite and gradually in a continuos stream pour the sugar syrup.
Fold in 1/3rd of the italian meringue into the almond paste and mix well. Once mixed well add the other 1/3rd part and fold in well. The mixture will get easy to handle as you start adding the meringue. Now add the remaining meringue, fold in well. Make sure there are no lumps.
Rest a pastry bag fitted with a 3/8-inch round tip inside a glass. Transfer batter to bag; secure top.
With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
* its ok to leave the other tray till one bakes on a counter top in a cool place.
The macarons will rise and will have a tall feet while baking. But it will settle down by the end of it.