In this tutorial, I will teach you how to make perfect macarons without having to dry them and beating with the mixer until the end, that is, when you add the powdered sugar and ground almonds at the end, you continue beating with the mixer, not with a spoon, until reaching the ribbon texture.

Tip: If there is a lot of humidity in the air where you live, I recommend that you, yes, let your macarons dry before baking them.

Convection oven: 135 degrees Celsius for 20 minutes (If you use a fan oven, you can bake all 3 trays at once, like I usually do).

Static oven: 135 degrees Celsius for 20 minutes (With heat up and down, bake the trays one by one).
#french meringue #macaron #easyrecipes
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CHAPTERS:
0:00 - Introduction
0:24 - Macarons ingredients
1:06 - Whip French Meringue
3:35 - Add ground almonds
5:30 - Knit ribbon macarons
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INGREDIENTS :
135g EGG WHITE (aged at least 2 hours before preparing the MACARONS)
190g common SUGAR
190g POWDERED SUGAR (commercial)
190g GROUND ALMOND
1 teaspoon STRAWBERRY ESSENCE
1 teaspoon YELLOW FOOD COLORING
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👉How to make PERFECT MACARONS without needing to DRY THEM! MACARONS for Valentine's Day!💖
👉   • Cómo hacer unos Macarons Perfectos si...  
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How to 'age' egg whites.
The first thing you will have to do is crack the eggs and separate the whites from the yolks. Place the egg whites in a bowl and leave them out of the refrigerator for a minimum of two hours or overnight, at room temperature, uncovered.
For a meringue to be very light, and to rise in the oven... it must have many air bubbles. The proteins in egg whites allow this, while the water they contain prevents it.
So you have to reduce the amount of water in the egg whites to get a stable meringue and perfect macarons.
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   / @sweettemptations11  
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