Se my beautiful French Macarons
The yellow ones are filled with lemon curd, the blue with white chocolate cream with candied violets, the orange with white chocolate cream with finely grated orange rind, the green ones with white chocolate cream with fresh mint and the rosa ones with white chocolate cream with raspberry puré.
PS. The photo is taken by the master photographer Thomas Hergaard: www.hergaard.dk
Okay okay - here is the recipe:
11/2 cup almond flour
21/2 cup confectioners' sugar
3/4 cup egg whites (about 5)
Pinch of salt
1/2 cup granulated sugar
1/2 cup whipping cream
8 ounces white chocolate
1/2 cup butter
Flavor (for example fresh raspberry puree or jam, chopped mint leaves, chopped pistachio, chopped candied violets, finely grated orange or lemon rind
Color (for example red, green, blue, orange yellow)
Heat the oven to 360 degrees F (180 C).
The cookies: Sift the almond flour and the confectioners' sugar together.
Beat the egg whites with the salt with an electric mixer on medium-high speed in a large bowl until the whites form soft peaks. Add the granulated sugar and beat until the whites form stiff and glossy peaks. Gently fold in the almond mixture with a rubber spatula.
Now, if you want to make more than one color, you can divide the batter and add colors.
Transfer the batter(s) to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on baking sheets with baking paper.
Bake, one sheet at a time: Put the baking sheet in the hot oven (360 degrees F) and turn down the heat to 285 degrees (140 C). Bake 12-15 minutes, until the tops appear dry. Repeat with remaining baking sheets/cookies.
Let the cookies cool for 5 minutes and transfer them to a wire rack to cool completely.
The filling: Bring the cream to a boil in a saucepan over high heat. Remove the pan from the heat and add the chocolate. Whisk until smooth. Add the butter and whisk until smooth. Add flavor and color (divide if you are making more than one kind) and let the chocolate filling cool to room temperature. Refrigerate, covered until the filling is firm enough to hold its shape.
Spread the chocolate filling on the flat side of half of the macarons. Top with the remaining macarons, flat-side down, pressing together gently to form sandwiches.
The macarons can be stored in an airtight container in the refrigerator for up to 2 days.