Macarons à la Didi

Ingredients for 1 servings:

• 200 g almond flour
• 2 almonds, bitter (pharmacy, health food store)
• 340 g powdered sugar
• 4 large egg whites, 36 g each
• n. B. Drink powder with raspberry flavor
• 200 g chocolate, white
• 100 ml cream

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 12 minutes

Mix the almond flour with the powdered sugar and place it in the food processor along with the bitter almonds. Grind until a very fine powder forms. Sift the powder several times if necessary. Beat the egg whites with a mixer (with beaters) until very stiff. Finally, add the drink powder and mix in. Fold the almond-powdered sugar mixture into the beaten egg whites and transfer everything to a piping bag fitted with a small nozzle. Oil two baking sheets (to prevent the baking paper from flying up during baking) and line them with baking paper. Pipe equal-sized mounds onto the baking sheet and let rest for about 60 minutes. Preheat the oven to 140°C fan/convection oven. Bake the macarons for about 12 minutes. For the ganache, melt the chocolate in a double boiler and mix it with the cream. Drop the mixture between two macaron halves using two teaspoons and let it dry.