- 100 g egg whites
- 110 g ground and peeled almonds
- 200 g confectioner's sugar
- 50 g coarse-grain sugar
For the ganache:
- 1 dl heavy cream
- 200 g dark chocolate
Beat the egg whites with an electric mixer for approximately 8 minutes. Add the coarse-grain sugar while beating.
Sieve the almonds and sugar. Carefully fold in the sieved almonds and sugar with the beaten egg whites.
Fill a pastry bag with the mixture and press small mounds 2 cm in diameter onto the baking sheet. Bake for approximately 15 minutes until the characteristic foot forms.
Prepare the cream. Heat the heavy cream. Break chocolate into pieces and add them to the cream. Mix until the chocolate melts. Let the mixture cool down in a refrigerator.
Then, add the fillings to the macarons.
||upper + bottom heater
||shallow baking sheet
This is an automatic programme. The oven automatically sets all parametres.