Classic macarons

published on 24 April, 2018 at 10:21
Ingredients:
125 g (4.4 oz) powdered sugar;
50 g (1.7 oz) almond flour;
66 g (2.3 oz) egg whites;
75 g (2.6 oz) sugar;
a pinch of salt;
1 tbsp cocoa powder;
pink and green food coloring;
caramel for filling.

Instructions
Preheat your oven to 180 C/350F. Cover baking sheet with parchment.
Sift almond flour with powdered sugar, add a pinch of salt and whisk to combine.
Beat egg whites until fluffy. On that stage star adding sugar gradually, while still working with a mixer. Beat until stiff peaks form.
Fold dry ingredients into egg whites. Divide the mixture in three parts: add cocoa powder, pink and green food coloring into each separate part and stir to combine.
Fill three pastry bags with each king of colored macaron paste. Start squeezing paste out of the bag making small rounds on the parchment.
Leave macarons uncovered for 30 minutes, a dry crust should form on top of each one.
Bake for 10 minutes, let cool down for 10 minutes more and remove macarons from parchment.
Using caramel and two macaron halves make small sandwiches.
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