Macarons with light cream
Theses delicious macarons are generously filled with a light cream. A real treat!
1. Mix very finely the almond powder and icing sugar. Sift and add the food colouring. Pour the mixture on 40 g of egg whites without mixing. Set aside.
2. Boil 25 cl of water with the granulated sugar. Simultaneously, whip the rest of the egg whites till stiff peaks. When the sugar / water reaches 118°C, add the egg whites while continuing to beat. Wait until the temperature reaches 50° C and stop beating.
3. Mix only now the almond powder mixture set aside. Add one third of the meringue, mix well, then add the rest.
4. Using a pastry bag, form small regular domes of 2 cm wide (about 50 shells). Place them on a baking sheet lined with parchment paper, spacing them well (careful, they tend to spread out). Bake at th. 6-180°C for 12 minutes.
5. Out of the oven, let cool 1-2 minute (s). Pipe the light mousse cream half on half of the macarons shells and close with the other halves.
Photo credit: Sucré Salé
