MACARONS

 MACARONS

Components

120 gr. almond, without skin
120 gr. powdered sugar
100 gr. egg whites
1 pinch of salt
120 gr. crystal Sugar
1/2 tsp. red color zach/kis in paste
1/2 tsp. yellow color zach/kis in paste
For serving
300 gr. ganache, chocolate
200 gr. Strawberry jam
200 gr. lemon jam

Execution Method

Put the almonds, powdered sugar in the blender and beat them well 

until they become powder.
Pass the mixture through a sieve.

 If there are large pieces left, pass them through 

the blender again and then through the sieve. 

We don't want big chunks in the mix.
Put the egg whites and salt in the mixer bowl and beat them at high speed. 

Add the sugar in 5 portions and beat until it becomes a meringue.

Take half the meringue with a ladle and put it in a bowl.
Put the almond powder in the bucket with the rest of the meringue

 and beat for a few seconds until the ingredients are homogenized.
Add the rest of the meringue and mix with a mixer until the ingredients are mixed. 

Mix gently so that the volume of the meringue does not fall.
Divide the mixture into three bowls.
In one bowl put the yellow color, in the other bowl put the red color 

and leave the third bowl white. Stir with a spoon so that the whole mixture takes on color.

Transfer the mixtures to three different pastry bags.
Place on two baking sheets from a silicone sheet (silpat) and form the macarons

 with the cones. 

Tap the pans a little to flatten them and leave them aside for 1 hour to form a crust.
Preheat the oven to 130°C in the air.
Bake for 12-13 minutes. 

Remove and leave to cool for 30 minutes.

BIOGRAPHY