STEP 1: In a mixing bowl, mix together the almond powder and icing sugar. Mix well without sifting (do not remove the lumps from the flour).
STEP 2: In another bowl, weigh your egg white, you will need 35g of egg white. Then add the almond powder and icing sugar mixture to the egg white. (By the way, if you want to make dark chocolate macarons, put 10g of cocoa in this mixture!)
STEP 3: Now you will have to prepare a syrup: to do this, put 100g of powdered sugar and 2 cl of water in a saucepan and heat. Your preparation should reach 116°.
STEP 4: While waiting for it to heat up, put the other 35g egg white in a bowl. Mix gently to aerate the white, then quickly to harden. This is when you can add your natural dyes!
STEP 5: Back to our syrup, it must be maximum 116°. When this is the case, turn off the heat and as soon as your syrup reaches 118° pour the egg white and mix neither too strong nor too slow! Then when everything is well mixed, mix quickly to cool your mixture.
STEP 6: You can incorporate this syrup in your first preparation of STEP 2. Done step by step, for the mixture is homogeneous.
STEP 7: Direction of cooking: After putting your mixture in a piping bag, form small piles on a baking sheet, then let them harden in the open air for at least 1:00.
STEP 8: At 150°, put this macaroon recipe in the oven for 13 min, take them out and then wait until completely cooled to remove them from your baking sheet.
STEP 9: The ganache, nothing complicated! Bring the cream to a boil to add honey and white chocolate to melt everything, then vanilla. And hop, to the fridge so that it cools.
STEP 10: When all your preparations have cooled well, take two 2 shells of macaroons, then put in between, your white chocolate ganache!
Tadddaaaa! So, not bad, right?
Chloé
