Macarons

Ingredients for 1 servings:

• 100 g almond(s), peeled, ground
• 170 g powdered sugar
• 2 egg whites
• n. B. Food coloring, pink
• 100 g chocolate, white
• 50 g cream

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 7 minutes

Pink macarons with white chocolate ganache, makes about 40 pieces.

Finely grind the almonds and powdered sugar using an electric chopper. Then pass them through a sieve. The powder should be very fine. If in doubt, sieve several times. Beat the egg whites with a mixer (with beaters) until very stiff peaks form. At the end, add the food coloring and stir in. Carefully mix the egg white mixture with the almond and powdered sugar mixture and transfer everything to a piping bag fitted with a small nozzle. Pipe about 80 small, evenly sized mounds onto the baking sheet and let rest for about 30 minutes. Preheat the oven to 140°C (fan/convection oven). Bake the macarons for about 12 minutes. For the ganache, melt the chocolate in a double boiler and mix it with the cream. Using two teaspoons, place the mixture between two macaron halves and let it dry.