Macarons in Various Flavors

Ingredients

• 4 egg whites
• 1 pinch salt
• 250 g sugar
• 1 packet vanilla sugar
• 250 g ground trimmed almond kernels
• 1 Tbsp starch
• 2 tbsp cocoa powder
• 0.5 tsp vanilla aroma (for the vanilla macarons)
• 1 tbsp heavy cream (at least 30% fat content)
• 1 tbsp vanilla liqueur
• 250 g powdered sugar

Instructions

1. 1.

   Preheat the oven to 150°C fan-forced. Beat the egg whites with salt and sugar until stiff, until all sugar has dissolved and a shiny white, firm mass forms. Mix the almonds with the starch and fold into the meringue. Divide the mixture in half; fold cocoa powder into one half and vanilla aroma into the other. Fill each portion into a piping bag with a large round tip and pipe 80-100 large bumps (about 2 cm diameter) spaced 3 cm apart onto baking trays lined with parchment paper.

2. 2.

   Bake in the preheated oven for 25-30 minutes. Remove, detach immediately from the tray, and cool on a wire rack. For the filling, whisk the cream with vanilla liqueur and powdered sugar into a smooth thick glaze, spoon onto the underside of one half of the macarons, let it set slightly, then assemble with the other halves.