For 6 people
For 6 people
Mix the almond flour and icing sugar, then sift it over a bowl. Discard the rest of the mixture.
Add 2.5 egg whites to the sifted almond-icing sugar mixture.
Beat the remaining egg whites until stiff. Meanwhile, prepare a syrup with the water and caster sugar.
Add the syrup to the beaten egg whites, while continuing to whisk them.
Add the coloring to the meringue.
Once the mixture is colored, put a small part of the meringue into the icing sugar and almond batter, then add the rest of the meringue.
Put in a piping bag and pipe the macarons.
Preheat the oven to 150°C then bake for 10 minutes.
Soak the gelatin in cold water for 5 minutes. Then chop the chocolate and put it in a bowl.
Meanwhile, chop the strawberries and place them in a saucepan over low heat. Once the strawberries have reduced to a compote, add the gelatin off the heat.
Pour the strawberry compote into the bowl with the chocolate and mix.
Fill the macaroons with the strawberry cream.
Serve
Login
