, , , ,

For the macaroons (for a half-dozen, depending on size):
– 70 gr. of ground almonds or almond flour.
– 125 gr. icing sugar.
– 50 ml of egg whites.
– 1/2 teaspoon vanilla sugar.
– Food colors.
Mix the ground almonds with icing sugar and sift. Reserve.
To make good macaroons  the egg whites must have lost moisture and this is achieved by letting them “age”. To do so we can leave them a day in the fridge and a few hours at room temperature .
Whisk the egg whites, when they catch some volume add the vanilla sugar. Half way we add the colouring . We whisk them until they are firm point-like meringue. Add the  mixture of icing sugar and almonds, we sift it again as the result is much better this way. We added in batches and stirring motion, being careful not to add too much the mixture at first.
The dough should be fluent but we do not scatter when you put it, should not lose its shape. We can try a little  on a plate. Using a piping bag  make a small circle, it shouldn’t  spread and if there is any peak should disappear within a few seconds This is the point that you must have the meringue. If we are not here yet, we can beat it a little  to make it  more fluent
In a baking pan put a layer of silicone, Silpat or similar, it is important because silicone is thicker and does not deform with the heat as with grease proof paper.
To make the macarons will use a hose and nozzle smooth between 1.5 to 2 cm, the number 8 would be ideal.
Will press the nozzle on the tray and press a little, releasing when we have the macaron done and will be about 2 to 2.5 cm.
Once formed the dough leave at least one hour at room temperature, this important point in order to form the “foot” of macaron once in the oven.
Preheat oven to 150 degrees.
Introduce the tray with hot top-down level 3 for 12 min approx.-, always check with a couple of macarons before you complete the entire batch.
We took them out of the oven and let cool completely.
Once they are  cool with remove them from the silicone tray with  care.
To fill the macarons will do it with a piping bag putting the filling in between. Put the lid and press minimally-very careful because they are very delicate and break!.
They can be kept in the fridge and are even tastier after a few days, keep them away from moisture using tupper.
For the chocolate ganache:
– 100 gr chocolate couverture.
– 75 ml cream 35% m.g.
– 1 teaspoon butter.
Put the cream and the chopped chocolate in a saucepan at low heat. Stir all the time with a wooden spoon.
Remove from the heat and add butter, mix well.
Let cool and ready for use.