Basic recipe for macarons
- ground almonds
- egg white
- 1 pinch
- icing sugar
Chop almonds very fine and strain through a sieve.
Slightly beat the egg white a pinch of salt. Add icing sugar spoon by spoon and beat until very firm. Fold in the ground almonds - the dough will become a little softer then.
According to your choice off taste add special ingredients.
10 drops of red food coloring
10 drops of green food coloring and 2 tbsp of ground pistachio
2 tbsp of cacao powder
10 drops of yellow food coloring (or maybe yellow and green mixed)
Apply the dough on the macaron baking matt. The mixture should dissolve a bit so that there are no tips anymore.
Preheat the oven to 80°C. Meanwhile let the macarons rest for about 20 mins to dry the surface a bit.
Bake/Dry macarons for about 20 mins in the oven until the have a dry and firm surface.
According to your choice of color prepare a filling and spout between two halfs of macarons.
Combine 120g soft butter, 20g of icing sugar and 80g of raspberry-gelee to a firm mixture.
Combine 50g of ground pistachio, 150g of marzipan, 5 tbsp of almond liqueur and 2 tbsp of coconut flakes.
Warm 120g of dark chokolate and combine with 100ml of cream. Let cool down for a few moments.
Combine 120g of soft butter, 80g of icing sugar and 2 tbsp of lime syrup.