​Ingredients
o 150gr Almond meal
o 110 gr egg whites (55+55 in seperate bowls)
o 150gr icing sugar
o 2gr food colouring
o 150gr caster sugar
o 2,5 tbs water
​Preparing
- Age your egg whites in room temperature at least for 24 hours . (It is a MUST!)
- Process the almond meal and icing sugar in a kitchen processor until you get a powder like mixture (tant pour tant).
- Add the colouring to 55gr of egg whites .
- Mix the 'tant pour tant' slowly with the egg whites until you have a smooth paste. Set aside.
- Place the second batch of egg whites in a different bowl (ready to whip with a mixer).
- Put caster sugar and 2,5 tbs of water in a pan over medium heat.
- Once the sugar has reached 110°C start to whip your egg whites (the second bowl) until they reach ‘soft peak’ consistency.
- When the sugar reaches 118°C remove your pan from the stove and start to pour very slowly from the side of the bowl on your soft peaky egg whites.
- Keep whipping for about 3 minutes and let your Italian meringue cool to around 50°C whilst mixing slowly.
- Add your meringue to your tant pour tant bowl in 3 goes. Do NOT mix, the secret is to fold the meringue. Keep folding your meringue until you get a fine glossy texture.
- Put your batter in a piping bag with a plain nozzle.
- Place 1 or 2 layers of parchment paper on your tray and pipe your macaron shells. (2cm diameter each)
-After you're finished, let the shells rest about half an hour on your working top before you bake them.
​Baking
Baking time & degree differs from oven to oven. After trying a hell amount of times, I found out that my Bosch turbo oven bakes the best macaron shells on the second rack with the fan on, at 150 ° for about 10 minutes. You just have to wait by the owen and watch (which is called macaron TV) to see how your shells react to the temperature you chose.

Filling
- If you are lazy, you can use Nutella between your macaron shells :)
- It's better to prepare a ganache with chocolate couverture (which I do) or buttercream filling.

Bon Appétit :)