بسكويت الماكرون الفرنسي بالدقيق العادي ناجح 100٪ ع ضمانتي !!

Thank you for watching, don't forget to subscribe to the channel and activate the bell button 🔔 to receive every new video.    / @mahamedeldeeb   If you liked the video, don't forget to like and share. To watch more videos: https://www.youtube.com/user/bazoka40... Don't forget to subscribe to the channel and activate the notification bell (🔔) to receive every new video:    / @mahamedeldeeb   To watch more videos:    • Uploads from mahamed eldeeb   Follow me on social media: Facebook:   / mahamed-eldeeb   Your subscription and like means a lot to me ❤️ Ingredients and Notes 45g room temperature egg whites Meaning 1.5 medium to small egg whites If you have extra egg whites, that's okay, but no more than 3g maximum 2g almond essence or any other flavoring A small amount (about a teaspoon) 1/4 teaspoon vanilla 60g white flour (two types, as I mentioned) 60g fine white sugar (meaning 1/4 cup) 60g powdered sugar (icing) (meaning 1/4 cup) Food coloring (powder or gel) The biscuits must be completely dry before putting them in the oven. Do not over-stir the mixture, or it will run and stick to the paper. Ensure that everything is completely dry. Preheat the oven 3 minutes before putting the biscuits in to bake. Leave a 10-14 cm gap between the oven and the rack. Do not open the oven door for 20 minutes. Do not turn on the fan inside the stove oven. If you feel the oven is hot, lower the heat a little until 120 Do not use the grill at all. Middle rack only. After baking, let it cool before removing it from the baking paper. Filling: Strawberry Jello, not (strawberry jelly)