Easter Macarons

Ingredients

• 100 g peeled almonds
• 120 g powdered sugar
• 2 egg whites (M)
• 1 tsp lemon juice
• 2 tbsp sugar
• food coloring (red and yellow)
• 250 g jam (e.g., apricot)

Instructions

1. 1.

   Line two baking trays with parchment paper.

2. 2.

   Grind the almonds with powdered sugar in a blender until very fine, then sift through a fine sieve. Beat the egg whites with lemon juice until stiff peaks form. Add the sugar and continue beating until a firm, glossy batter forms. Fold in the almond mixture. Divide the dough into two portions; tint one portion green with a few drops of food coloring, the other yellow. Fill piping bags fitted with large round tips with both batters. Pipe even 2 cm diameter meringue dots onto the trays, spacing them evenly. Let dry for about an hour.

3. 3.

   Preheat the oven to 140°C fan.

4. 4.

   Bake the macarons in the oven for 10–15 minutes. Carefully lift them off the tray with parchment and let cool.

5. 5.

   For filling, spread about 1 tsp jam on the bottom of one macaron, place another macaron on top, and press lightly.