First attempt to make this amazing pastry, the macaroons. I didn't use any colorants for this first time.
Beat 2 egg-whites until stiff, add 20 gr sugar before the end of the process. At the end we must have a shiny meringue.
Blend together 140 gr icing sugar and 85 gr almond powder, sift it in order to remove all the lumps. Then, fold this mixture delicately into the meringue until smooth and shiny. Fill a pastry bag with the batter and shape the macaroons on an oven tray covered with greaseproof paper. It's important to let them rest at least 30 min, they have to get a thin crust (we can bake them only when their surface is no longer sticky, the humidity in the air can increase this rest period).
Then, put in a preheated oven (150°C) for 10~15 min according to the size of them.
We can fill the macaroons with jam, a chocolate ganache, lemon curd, marmalade, etc... Here I made a kind of raspberry jelly that I'm not really pleased but it still tastes raspberry, that's the most important.
the macaroons are crusting patiently...
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