French macarons

Ingredients for 1 servings:

• 45 g ground almonds
• 75 g powdered sugar
• 1 egg white
• 10 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

Recipe with uncooked sugar – guaranteed success

Line a baking sheet with baking paper. Using an egg cup, for example, draw small circles with a diameter of 3-4 cm on the baking paper. Sift the ground almonds and powdered sugar very thoroughly. Discard the coarse pieces. Mix both with a spoon. Beat the egg whites with the sugar until stiff peaks form. Using a spatula, fold the almond-powdered sugar mixture into the beaten egg whites in portions. The mixture must be incorporated very thoroughly! If you want to color the macarons with food coloring, add it now. Place the batter in a piping bag and pipe onto the circles on the baking paper. Be careful not to pull the nozzle of the piping bag too far upwards, as this will create unsightly peaks on the tops of the macarons. Leave the baking sheet at room temperature for about 25 minutes. The macarons will dry out on the surface during this time. This is important to avoid cracks in the surface during baking. Preheat the oven to approximately 125°C (fan). Bake the macarons for about 15 minutes. Remove the baking tray and immediately peel off the baking paper from the hot baking tray. Let them cool on a work surface. Carefully remove the macarons from the baking paper.