Macarons

Ingredients for 1 servings:

• 38 g almond flour, white
• 120 g powdered sugar
• 58 g protein
• 16 g sugar
• n. B. food coloring
• 50 g chocolate, white or dark
• 15 g cream

Instructions

Working time approx. 30 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 1 hour 12 minutes

Basic recipe with almond flour

The recipe is sufficient for one baking tray or one macaron base. This makes about 24. It will also work using just baking paper, but then you should draw circles on the paper so that the halves are even. Prepare the baking tray in advance. Preheat the oven to 140°C fan/convection oven. Mix the almond flour and powdered sugar and sift thoroughly. Beat the egg whites until they are really stiff, meaning you can turn the bowl upside down and nothing will drip out. Then add the sugar to the egg whites and continue beating. Only now add the desired color paste. Only very small amounts are needed here. Now carefully fold in the almond and powdered sugar mixture in stages. Pipe the mixture onto the prepared baking tray. I noticed that you are really only allowed to pipe. As soon as I tried to spread the mixture evenly, I probably damaged the surface and the macarons didn’t turn out well. Then let the tray stand for 20-25 minutes. A firmer layer forms, which you can’t really see, but this is very important. It shouldn’t stand for any shorter, but it shouldn’t stand for any longer either. If you’re baking multiple trays, you can use the waiting time to prepare the next portion or the filling. Don’t prepare several portions at once, or the resting times won’t be adhered to properly, and baking two trays at once didn’t work, at least for me. After the resting time, place the tray in the center of the preheated oven for 17 minutes. Remove the macarons, let them cool briefly, and leave them on a wire rack or something similar to dry for a while. If you’re making more trays, clean the permanent film or prepare new baking paper. Otherwise the macarons will stick and might break more quickly when removed. For the filling, melt the chocolate in a double boiler and mix with the cream. Color it, if desired. Let it cool slightly until it’s spreadable; this goes much faster with dark chocolate than with white. Spread the mixture onto one half of the macarons with a teaspoon and press down with the other half. Let them dry slightly again before packaging them. The macarons will keep in tins for a good week. It’s best to place wax paper between the layers, as the macarons are very delicate. This recipe is specifically designed for almond flour. These are not ground almonds! The advantage is that the almonds don’t need to be ground further; sifting them once is sufficient.