Macarons Natural

Ingredients for 1 servings:

• 200 g powdered sugar
• 200 g almond(s), as fine powder
• 160 g protein
• 200 g sugar
• 80 ml water

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 13 minutes; Total time approx. 1 hour 53 minutes

Sugar-cured macarons

Using a mixer or an electric coffee grinder, mix the powdered sugar and almond powder; the longer the better. Beat half of the egg whites, but not until stiff peaks form. Boil sugar and water in a saucepan at 115°C. Add the cooked sugar to the egg whites and stir until the mixture has cooled. (Food processor) Meanwhile, add the second half of the egg whites to the powdered sugar and almond mixture and stir in. Stir a little of the egg white mixture into the almond dough with a spatula. Add the rest of the egg white mixture. Stir only until a homogeneous mixture is formed; no longer, otherwise the dough will collapse. Fill the dough into a piping bag and pipe 3 cm diameter circles onto a baking sheet lined with baking paper. Let dry for at least half an hour, preferably a whole hour. Bake for 13 minutes and then immediately remove from the tray. Makes approx. 50. This recipe only describes how to make the so-called coques. You take one half, put a hazelnut-sized amount of filling on it, and place the other half on top. The filling is usually ganache or buttercream, but also solid jam. You can color it according to your taste, for example, pistachio green. If you want the coques to be colored, you can color the almond dough before adding the egg white mixture.