Serves 40 macarons
185 g almond flour 185 g of fine
sugar
30 g cocoa 150 g egg whites
at least one day old cold
50 ml water 200 g caster sugar
Go to the mixer almond flour with the sugar until it is a fine powder. You must join
gradually the flour + sugar + cocoa powder in 75 g of egg white until a mass well spatula.
Separately in a pan with water and sugar syrup made of sugar arriving at a temperature of 108-109 ° C.
Meanwhile beat with an electric whips (or the planet) the other party of whites remained. When the syrup will
reached the temperature, drip flush mounted album already well down the speed, but increased again after merging all the syrup.
Begin to incorporate the meringue made so little by little in the flour mixture has been given by hand, trying to remove the compound that will fall like a tape not too heavy, but not too liquid. Always follow a circular motion and gentle.
Fill a pastry bag and spread the mixture on a baking tray lined with silicone paper.
Leave it the "croutage" for 1 hour and bake in preheated oven at 160 ° C for about 15-13 minutes.
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