Macarons

Ingredients for 1 servings:

• 200 g sugar
• 5 cl water
• 200 g powdered sugar
• 200 g almonds, very finely ground
• 75 g egg whites (approx. 2 large eggs)
• 75 g egg whites (approx. 2 large eggs)
• possibly food coloring if needed

Instructions

Working time approx. 3 hours 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 14 minutes; Total time approx. 11 hours 34 minutes

for about 60 pieces – perfect recipe for French macarons

First, make a syrup from the water and sugar. Place both in a saucepan and bring to a boil over medium heat. If you’re using a sugar thermometer, aim for around 115°C. If you don’t have one, wait until the syrup is bubbling and has firmed up a bit. The mixture shouldn’t caramelize. At the same time, make a batter from the ground almonds, powdered sugar, and 75g of egg whites. This is best done by mixing with a regular spatula. While the syrup is boiling, beat the remaining egg whites until stiff peaks form. Now set the oven to 170°C (top/bottom heat). Add the syrup in portions to the beaten egg whites. Beat the meringue mixture until it’s about room temperature. If you want colored shells for your macarons, add a little food coloring (gel or powder). Add the meringue mixture in portions to the prepared almond dough. Fill the mixture into a piping bag and pipe in small circles onto the baking tray. Hit the bottom of the baking tray a few times to remove any air. Let it dry briefly and then place it in the oven. After about 7 minutes, turn the baking tray over (swapping the front and back). The total baking time is 12 to 14 minutes, depending on the oven. Carefully press the back of the still-warm macarons to make room for the cream later. They can be filled with cream as desired and should be refrigerated for at least 8 hours before enjoying. The recipe for these macarons is a surefire success. They won’t collapse or crack and will form perfect little feet. This is achieved using an Italian meringue mixture that is firmer than simply beaten egg whites. Makes enough for about 60 macarons.