French macarons

Ingredients for 1 servings:

• 50 g almonds, ground, blanched
• 50 g powdered sugar
• 30 g egg white, approx. 1 egg
• 13 g sugar
• a little food coloring in powder form, as desired
• 50 g butter, soft
• 20 g powdered sugar
• 60 g natural yogurt
• 1 tbsp cocoa powder

Instructions

Working time approx. 50 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 1 hour 43 minutes

for up to 36 macarons

Using a pencil, draw 24 evenly spaced circles, each 3.5 cm in diameter, on a sheet of baking paper. Then place the baking paper upside down on a baking sheet. You can also use a silicone mat. Finely sift the almonds and powdered sugar together and place them in a mixing bowl. Discard any large pieces. Using a hand mixer, first beat the egg whites until light and fluffy, gradually adding the sugar. Then, on high speed, beat the egg whites for about 3-4 minutes until stiff. Add the food coloring, if desired. Using a spatula, fold the egg whites into the almond-powdered sugar mixture until a smooth, runny mixture forms. Transfer the batter to a size 6-10 piping bag fitted with a perforated nozzle and pipe 24 even dots next to each other into the circles. Tap the bottom of the baking sheet to smooth the surface of the batter. Let the dots dry for about 30 minutes until a skin forms. Preheat the oven to 160°C. Then bake the macaron shells in the oven on the middle shelf for about 6 minutes. Then rotate the tray 180° and bake for another 7 minutes. Remove the macaron shells from the oven, pull them off the tray using the baking paper or silicone mat, and let them cool on a wire rack for about 10 minutes. In a bowl, beat the softened butter with the whisk attachment of an electric mixer until light and creamy, gradually adding the powdered sugar. Gradually add the natural yogurt. Then mix in the cocoa powder. Now immediately sandwich the macaron shells together with the buttercream. The batter is intended for 24 macarons, but I got 36 in total.