MACAROONS

Execution

• First prepare the ganache: Chop the chocolate and boil the cream. Then pour the cream over the chopped chocolate and mix until you have a creamy, smooth and shiny mixture. Add the butter in small pieces and mix gently without incorporating air. Store at room temperature.

• For the macaroons, mix the powdered sugar with the almond powder and pass through a fine sieve. Beat the egg whites until they stiffen with a pinch of salt, sprinkle with the sugar and the pastry colour.

• When the mixture hardens, put it in a cornet. We lay a non-stick sheet on a tray and form the shells of the almonds with the cornet.

• Leave the pan aside for 15 minutes until the dough forms a crust and then bake in a preheated oven at 140 ° with rotating heat. Bake for 10 minutes with the door ajar.

• Once they are cooked, remove the pan from the oven and let them cool for 30 minutes

• After they have cooled, assemble our macaroons by sticking the two shells with the chocolate ganache.