Let your macarons dry then cook them #Its_necessary_to_read_this 👇 Macaron lesson in all types of ovens (gas and electric with a fan and also without a fan) A very easy way to prepare successful macarons without complications I suggested to you a French macaron recipe, easy, wonderful and honest, God willing, in a gas and electric oven and also in a convection oven Are you ready to start this challenge at home? Serve it to your children and your husband and serve it to your command Let's start with God's blessing Recipe 100g sifted almond powder and without pressing on the almonds when we sift them We only use the almonds that have fallen from the sieve until we complete the required weight 160g classic sugar, an excellent type, sifted and also without pressing on it The one that has fallen from the sieve is what we use until we complete the required weight 95g egg whites, it is normal that it is not in the refrigerator 80g caster sugar (sorry, only 80g caster sugar, not 100g) A colorant of your choice and the quantity is according to your desire and it should be a reasonable quantity First, I double the size of the eggs using a mixer (electric or manual), but it is better to use an electric mixer and I put it on maximum speed for 2 to 3 minutes Second, I start adding the amount of sugar as shown in the video without stopping the mixer Third, I add the required colorant to it unless I am making a white macro, it is necessary to add white color Fourth, I sift the dry ingredients again, i.e. almonds and classic sugar together and remove everything that remains stuck to the sieve Fifth, I add all the meringue to the dry ingredients I do the macaronage process and it should be very slow, especially for people who have never believed them or have never made them or people who are afraid of the macro. It is necessary that the process is not completely gentle because the meringue is not like the rest. The video here explains a special recipe, so it must be mixed gently and carefully until the consistency takes on a shiny and semi-flowing shape Sixth, we put the mixture in a pastry bag and start placing the mixture gently on cooking paper or a bandage Seventh, we leave the macarons to dry in the open air and Away from children for an hour, we heat the gas oven (only the lower heat) on medium heat, then we put the macarons and lower the heat a little and the macarons are high at a distance of about 10 or 8 cm on the fire, and I do not use the upper heat and I do not lower the plate of the macarons. I put them in one place until they are fully cooked, approximately 14 to 22 minutes. We put one plate in the oven so that we can practice it well. We must practice it a lot until we reach the desired result. Do not get discouraged if you do not succeed. The first important thing is to continue. God willing, if you respect this, it will be true for you and give you a different result than before. Leave the macarons to cool completely after cooking for about 3 hours. You can use the fillings that you find in the Italian Macarons link. Lesson 7: #Italian_Macarons with a filling of... If the macarons are dry and short in the oven, do not worry, there is a solution / I put the filling that is in the Italian Macarons link and stick my macarons and put them without cellophane in the freezer for a whole night, and then I take them out Leave it in the air for an hour to release moisture and it will not stay wet. This way, you will have succeeded in making macarons from the first time you try them. If it won in the freezer, don't worry. Take them out and leave them outside and they will return to their normal state. Thank you. We hope you benefited from this lesson. Italian Macarons • Lesson 7: #Italian_Macaros with Macaroni Filling... Facebook Group https://www.facebook.com/groups/68577...