Macarons

Ingredients for Macarons

Instructions for Macarons

To prepare the Macarons recipe, please follow these instructions:

Sift almond and flour together through a sieve. Set aside.

Whip egg whites until they are shaking. Add the regular sugar gradually while still whipping so that you get a solid and shiny marb.

Half of the almond flour / flour mixture in the marengsen. Mix the rest of the mixture in.

You must "just" stir around and like the mass to the side of the bowl. 15 times. If you do it too little, the cakes are not shiny; If you do too much, the cakes get stains of almond oil.

Fill the almond mixture into a large syringe bag with a suitable round tulle. Spray the dough into uniform "dumps" of approx. 5 cm. In diameter on a baking sheet coated with baking paper. The dough may flow a little and maybe grow a bit in the oven so that they do not lie completely.

Bake the cakes in the oven at 190 degrees for 15-18 minutes. Let the cakes cool off on the baking paper. Once they have cooled, they would like to get out of trouble. Otherwise they are baked too little.

Filling:
Boil the cream and remove it from the heat. Then bring the chocolate, which is broken or chopped into smaller pieces, into the boiled cream and stir until the mass is completely even and smooth. You can possibly. Add some spirits, chilli powder, orange peel or anything else that you like.

Cool the ganach until it has a proper consistency. Put your macarons together with the ganach.