Here's my recipe that I make for years:
(Makes about 90 macaroons)
200g ground almonds
200 g icing sugar
50 ml of water
200 g caster sugar
75 g egg whites X 2 (total 150 g)
Achieve the macaroon shells:
Pour the almond powder and icing sugar in the bowl of mixer.Faire turn about 10 minutes to refine the "as both". Then sift the mixture through a sieve fin.Réserver enough.
In a heavy saucepan, combine sugar and water, then chauffer.Plonger the thermometer into the syrup to control his température.Elle must reach 118 ° C.
Meanwhile, up to 75 g egg whites until stiff ferme.Surveiller the thermometer, when it says 114 ° C, turn the mixer at full speed.
As soon as the thermometer reads 118 ° C, remove from heat, reduce the speed of the mixer (medium speed), and slowly pour the sugar syrup over the egg whites, taking care to do so run to the edges of the bowl to avoid projection of sugar.
When all the syrup is poured, turn the mixer back at full speed to cool the meringue (about 40 ° C). Add to that time the flavor or color). Stop the mixer when the meringue is smooth , bright and fairly consistent, known as the "bird's beak", as it forms a small beak at the end of the whip.
Meanwhile, pour 75 g egg whites remaining on both so much and mix with a spatula rigid: we must get some kind of almond paste thick enough.
Incorporate some of the meringue mixture into the icing sugar, almond powder, egg whites to loosen the tout.Ajouter the remaining meringue and macaroons.
On the baking paper and using a pastry bag (sleeve 8 mm), make little piles.
Gently tap the plate on the work plan to equalize the surface of the macaroons.
Allow crust at least 30 minutes.
Bake 16 minutes at 150 ° C, taking care to overlap the plate of macaroons on another plate empty.
Cool completely before the shell top with ganache, using a pastry bag (sleeve 5 mm).
Then close each macaroon with a shell without ganache.
Leave to harden in the refrigerator macaroons for 60 minutes before serving.
To keep them, we can put them in an airtight container.