Macarons

Ingredients:

• 90 g of ground sugar

• 5 g of corn starch

• 60 g almond flour

• 75 g caster sugar (superfine sugar)

• 70 g egg whites at room temperature

• a sprinkle of salt

• powder food coloring

For the filling:

• 100 g white or dark chocholate

• 130 ml liquid double cream

1. Mix the icing sugar (ground sugar and corn starch) and the almond flour in a food processor to obtain a fine powder.

2. Whisk the egg whites and the sprinkle of salt with the caster sugar until the mixture is stiff and glossy.

3. Mix the icing sugar, food coloring and almond flour, with a spatula, gently into the egg mixture so as not to loose too much air.

4. Transfer the resulting mixture into a pipping bag.

5. Draw 3 cm circles on two baking sheets.

6. Pipe the mixture into the centre of the circles, evenly. 

7. Bang the tray to level any peaks.

8. Let the tops of the macarons dry for 30-40 minutes before baking them.

9. Preheat the oven at 150 degrees Celcius.

10.Bake for 14 minutes.

11.Allow the macarons to rest for 20 minutes, on the baking sheets, before transfering them on a wire rack

For the filling, heat the liquid doble cream and the milk chocolate until you obtain a consistent mixture.

Leave the mixture to rest in the fridge for 2 hours. Mix the chocholate mixture with a blender to form the mousse.

Pipe a small amount of filling onto the flat side of the macaron and gently sandwich them together.

Store the filled macarons in an airtight container in the fridge.