Various Macarons

Ingredients

• 100 g peeled almonds
• 120 g powdered sugar
• 2 egg whites
• 1 tsp lemon juice
• 2 tbsp sugar
• food coloring (yellow, brown, green, pink)
• 150 g white couverture chocolate
• 3 tbsp whipping cream
• 30 g Butter

Instructions

1. 1.

   Grind almonds with powdered sugar in a blender until very fine and sift through a fine sieve. Beat egg whites with lemon juice until stiff, add sugar and continue beating until a firm, glossy batter forms. Fold in the almond mixture, divide, and color as desired with food coloring. Fill a piping bag fitted with a large round tip and pipe even 2 cm dots onto parchment-lined baking sheet at equal spacing. Let dry for about 1 hour. Bake macarons in a convection oven at 140°C for 10-15 minutes. Remove from sheet with paper and cool.

2. 2.

   Chop couverture chocolate into pieces and melt over a bain-marie while stirring. Whisk whipping cream and butter in small pieces into the melted chocolate until smooth. Let cool slightly, then whisk until creamy. Fill a piping bag with a smooth tip and pipe onto the bottom half of each macaron shell. Bring two shells together and press lightly to assemble.