convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
Baking tray
baking mat
Macaron mat (optional)
Pastry bag with round point (size 5)
Ingredients
macarons
3egg whites100 grams
100gramssugar
96gramsalmond flour
90gramspowdered sugar
golden edible paint optional
Strawberry prosecco filling
40grams strawberries
4tablespoons prosecco
200gramswhite chocolate
Notes
Macarons can be kept for 4 to 7 days in the refrigerator.
Instructions
Macarons
Cover two baking trays with baking paper.
Prepare your macaron mat (optional)
Sift the powdered sugar and the almond flour
Put the egg whites and sugar in a heat-resistant bowl.
Bring a pan of water to the boil and hang the bowl with the egg whites above the water.
With the whisk, mix the egg whites with the sugar until the latter is completely dissolved and the mixture is frothy.
Remove the bowl from above the pan and take the mixer (or pour everything into the bowl of your food processor).
Mix at high speed until peaks occur (stop immediately because you do not want to over beat).
Spoon the powdered sugar / almond flour onto the egg whites and mix them gently with a spatula. Check whether your batter is ready by making 8 figures above the batter with your spatula. If these remain intact then the batter is ready for use. Then you check with a teaspoon on a piece of baking paper whether the batter flows slightly. That is the moment that you put the batter in the piping bag.
Place your macaron mat on the baking paper and pipe the batter into the mold. When you have filled all the molds, beat the baking sheet a few times on your surface, so that all the air will be released.
Let the macaron dry in the air for about 30 to 40 minutes, the top should be dry.
Meanwhile, preheat the oven to 160 degrees Celsius.
Bake the macarons in the oven for 4 minutes and turn the baking tray 180 degrees. Bake again for 4 minutes. Do this 2 more times (so 16 minutes until you see if the macarons are ready (they are darker and have a border at the bottom), otherwise you bake another 4 minutes.
Repeat for all macarons baking trays.
Allow the macarons to cool further.
Strawberry prosecco chocolate filling
Puree the strawberries.
Put the strawberry puree with the prosecco in a pan and bring to the boil
Pour the hot liquid over the white chocolate and let it melt.
Put the strawberry prosecco chocolate filling in a piping bag.
Compiling Macaron:
Grab a macaron shell and with the piping bag you spray the filling onto the shell