Macarons with spirulin

Ingredients:

95 g icing sugar (grind 90 g of ground sugar with 5 g of corn starch)

5 g spirulin powder

60 g almond flour

75 g caster sugar (superfine sugar)

70 g egg whites at room temperature

a sprinkle of salt

For the filling:

100 g milk chocholate

130 g liquid double cream

1. Mix the icing sugar 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, spirulin 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.