Fine macarons

Ingredients for 1 servings:

• 70 g protein
• 1 pinch of salt
• 30 g sugar (baking sugar)
• 120 g powdered sugar
• 100 g almond kernels, unpeeled
• 60 g protein
• 300 g powdered sugar
• n. B. Food coloring paste of your choice

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

Beat the egg whites with a pinch of salt until stiff. Grind the caster sugar, powdered sugar, and almonds together as finely as possible and carefully fold into the beaten egg whites. Using an 8 mm nozzle, pipe dots onto a baking sheet lined with baking paper. Silicone mats with rings for macarons are also available. Tap the baking sheet on the counter at least four times to expel any air. Let it dry at room temperature for about 40 minutes, until the surface is smooth. Bake in a preheated oven at 130°C (convection oven) for about 15-25 minutes. Always bake each tray individually, not several at once. The macarons are ready when they come off the trays on their own, which means they are dry enough. For the royal icing, beat the egg whites until stiff peaks form and slowly add the powdered sugar. Beat until a fine, glossy mixture forms. Pipe patterns onto the macarons with the icing as desired and let them dry. When it comes to the filling, you can let your imagination run wild. Macarons, royal icing, and filling can be colored as desired with one or two drops of coloring paste.