How to make macarons

Mixing the ingredients:

Mix 120 g of almond flower with 80 g of powdered sugar and ground them in the food processor or coffee grinder. After that swift them.

Separate, whisk the egg whites with 80 g of powder sugar until it’s firm (soft peak forms).

With a silicon spatula incorporate the dry mixture (sugar and almond flower) into the beaten egg white; the mixture should look like a slow flowing lava.

Use a posh to form the shells of macarons on baking paper (it would be useful if you use a circle shaped paper underneath.

Tap the baking sheet on a flat surface at least 3 times to release any air bubbles.

Let the macarons sit at room temperature for at least 15 minutes, until dry to the touch.

Preheat the oven to 300˚F (150˚C).

Bake the macarons for 13.5 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.

Let the macarons to cool down before removing them from the baking paper. And let them cool completely before filling.

Filling recipes:

Chocolate ganache: melt 100 g of chocolate (milk, white or dark chocolate) with 40 ml of heavy cream on bain marie. Let it stay in the freezer for about 15 minutes, untill it hardens enough to be used and it's not runny.

Vanilla cream: in a pot mix togeter 3 spoons of sugar, 2 egg yolks, 1 spoon of flower, 200 ml of milk and vanilla flavour. Boil untill it thikens.

Butter cream: wisk 100 g of butter with 50 g of powdered sugar for 10 minutes. Add any flavour to it.