Macarons

Ingredients

• 4 egg whites
• 2 tsp lemon juice
• 250 g very fine sugar
• 200 g almond flour
• Food coloring (as desired)
• 1 tsp cocoa powder
• 100 g dark couverture chocolate (or white couverture chocolate)
• 2 tbsp whipping cream (30 g)
• 20 g butter
• 5 g poppy seeds

Instructions

1. 1.

   Whisk the egg whites with lemon juice until very stiff peaks form. Gradually add the sugar, continuing to whisk until a firm, glossy batter forms. Gently fold in the almond flour. Divide the batter and color it as desired with cocoa or food coloring.

2. 2.

   Fill a piping bag fitted with a large round tip. Pipe small circles about 3 cm in diameter onto parchment-lined baking sheets. Sprinkle some macarons with poppy seeds if desired. Bake in a preheated oven at 130 °C (fan: 90 °C, gas: level 1) for about 40 minutes, leaving the oven door slightly ajar.

3. 3.

   For the filling, chop the couverture chocolate into small pieces and melt gently over a double boiler. Whisk in the cream and butter until smooth. Let the filling cool slightly.

4. 4.

   Spread the filling onto half of the macarons and top with the remaining ones to assemble.