3 egg whites
60 g caster sugar
110 g almond flour
(or 120 g whole almonds and then grind them finely)
200 g icing sugar
a pinch of salt
optionally food colours and flavours for cakes
200 g dark chocolate
(min. 52% cocoa content)
Separate egg yolks 2-5 days before preparing the Macarons and keep them in the refrigerator. A few hours before preparation, take the egg whites out from the refrigerator to warm them up at the room temperature. If you have whole almonds instead of almond flour, they need to be briefly boiled to make them easier to peel.
When dry out, grind them as fine as possible in a food processor or with the hand-held machine. Sift almonds together with the icing sugar to remove any lumps which could cause unevenness on the surface of the cookies. Add a pinch of salt to the egg whites and mix them with an electric mixer at medium speed. When the mixture is light and frothy, add half of the caster sugar and continue stirring at maximum speed. When the mixture becomes firmer, add the remaining part of the caster sugar. If you want colourful cookies, divide the mixture into several equal parts and add them different flavours or food colour. Divide the almond and sugar mixture into as many equal parts as the colours.
Pour the almond and sugar mixture into the egg whites in two occasions,
Melt chocolate in a double boiler (“bain-marie”). Put a bowl of water on the heat, and put another bowl over the bowl with water. Broke chocolate into pieces and melt them in the upper bowl. It will be enough to set medium heat and the water to lightly boiling. Remove from the heat and pour heavy cream over melted chocolate and stir until the mixture becomes homogeneous. Allow the mixture to cool and then spread the chilled filling between two cookies.