Macarons

My mother in-law gave me this great little French book called 'Macarons {Collection}', published  by hachette. My biggest challenge was to understand the instructions, they were all written in French :)

Here is the recipe:

200 grams of icing sugar (sifted)

125 grams of almond powder (Sifted)

3 egg whites at room temperature.
Whisk the egg whites until they reach a soft peak consistency

Add 30 grams of fine granulated
sugar and whisk until the egg whites form stiff peaks.

Fold the icing sugar & almond mixture into the egg whites.
Using a piping bag with a round tip, pipe 3 cm diameter macarons.
Try to leave a smooth top and let them rest at room
temperature for 1/2 hour to an hour (until they don't stick to the touch)

Bake the macarons in a preheated oven at 160C for 10 minutes.

They didn't look as smooth as i would've liked. However, I hope that with some
practice they will look more like Ladurée macarons :)

For the filling I used Argentinian 'dulce de leche'. They were delicious!!!