Macarons

For the macarons, first whip the egg whites with the powdered sugar using a hand mixer (beaters) to a greasy consistency. Mix the almonds with the powdered sugar and fold into the beaten egg whites using a wooden spoon.

Fill the mixture into a piping bag with a nozzle (8 mm Ø). Pipe the macarons onto baking trays lined with baking paper, leaving enough space between them (the mixture will spread slightly). Leave the macarons to stand for about 1 hour so that a skin can form.

Preheat the oven to 160°C (top/bottom heat or 140°C hot air). Place one tray in the middle of the preheated oven and bake for approx. 10 minutes with the door open.

Repeat this process with the remaining trays. Let the macarons cool on the trays.

For the cream, bring the whipped cream to the boil. Remove from heat, mix with chocolate glaze and refrigerate for about 2 hours. Whip the chocolate cream with whipping cream using a hand mixer (beaters).

Pour the cream into a piping bag with a hole nozzle (8 mm Ø) and fill the macarons with it.

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