Macarons

Ingredients for 1 servings:

• 45 g ground almonds
• 75 g powdered sugar
• 36 g protein
• 10 g sugar
• some food coloring, in paste form
• 50 g white chocolate
• 15 g cream
• some fruit, nuts, flavoring, etc. to taste

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 1 hour 19 minutes

with guaranteed success and high addictive factor

For the recipe to be successful, it’s important to stick to the ingredient quantities and use chocolate, not couverture. Mix the almond powder and powdered sugar and sift very finely; sift about three times to create a really fine powder. Beat the egg whites, and when they start to foam, add 10g of sugar and continue beating. The mixture should now be nice and stiff and white. When it does, add the food coloring; it must be a paste, otherwise the mixture will be too runny and the macarons will fall apart. Add the powdered sugar to the meringue mixture in three stages. The resulting batter should be thick (not too runny, not too stiff). To achieve the round shape of the macarons, fill a piping bag with the batter and pipe it onto a baking sheet lined with baking paper. The circles should be as evenly sized as possible (it helps to draw circles on the baking paper). Now the dough needs to rest for at least 15 minutes, max. 30 minutes. After the resting time, place the macarons in the oven at 140°C fan-assisted for 12-14 minutes. After baking, place the finished macarons on a cold surface to cool and then remove them easily. For the ganache: Melt the chocolate, heat the cream, and mix with the chocolate. You can now vary the mixture according to your taste. You can stir in pistachios or soft fruit. Cool slightly and then refrigerate to firm up a bit so that the macarons can be filled with it.