Macarons Recipe You can Macarons also like colored with food coloring. For this purpose, 1 to 2 drops in the whipped egg whites stir.

Ingredients:

2 baking sheets

Macaronmasse

3 egg whites (Size M)

45 g granulated sugar

150 g icing sugar

90 g ground almonds

Ganache

320 g white chocolate

140 g cream

5 g Verveine (dried verbena leaves)

Zest of 1 untreated

Lime

Method:

1. The egg white and granulated sugar with a hand mixer slightly beaten egg white to stiff to beat. The icing sugar and the ground almonds twice seven and with a spatula gradually fold into the egg whites until the mixture is nice shines.

2. Preheat the oven to 145 ° F. Top and bottom heat. The Baking sheets with parchment paper. The Macaronmasse with a piping bag with a small Hole tube round on the prepared Sheet spray and 5 minutes on one of the top rails in the oven to dry.

3. Then push on the middle shelf and let dry for about 6 more minutes. The oven door with this a wooden spoon can open a gap.

4. For the ganache, the chocolate chop finely in a bowl. give Verbena cream and bring to a boil in a pot and about 5 minutes can be drawn. Back to the boil and pass through a sieve, the Couverture pour.

5. The ganache slowly and stir briefly in the Fridge position. Once the edge attracts easy - it takes about 5 minutes - to take the bowl from the refrigerator and the Canache stir gently. Season with the lime zest.

4. To fill the macarons from parchment paper and replace with something Canache two pieces put together. Macarons taste good when you with a fruit jelly are filled, for example red macarons with raspberry jelly.

5. For color Pistazienmacarons the egg whites slightly green and the Ganache without verbena, but with 25 g of ground pistachios prepare.