Macaroons

Because I had a lot of egg whites left over from a different recipe, I made these:

You'll need (for one batch):

3 egg whites

125 gr / 4,4 oz ground nuts (almonds in the green ones / hazelnuts in the brown ones / cashew in the blue ones)

210 gr / 7,4 oz powdered sugar

30 gr / 1 oz granulated sugar

green - green food coloring and a few drops lemon oil

blue - blue food color

brown - 3 tbsp cocoa powder

For the filling:

75 gr / 2,6 oz whipping cream

200 gr / 7 oz white chocolate coating

In a food processor mix the nuts and the powdered sugar.

Beat the egg whites with the granulated sugar until very stiff.

Carefully add the sugar-nut-mix, and the additional ingredients for each kind.

Fill egg mix into a piping bag.

Cover backing pan with paper and squirt little drops onto the paper.

Let dry for 30 min.

Preheat oven to 160 °C / 320 °F.

Bake macaroons for 10 - 12 minutes.

Let them cool off on a rack.

Meanwhile boil whipping cream in a small pan.

Chop chocolate coating (or use chips) and add to hot cream, stirring until melted.

Cool off slightly.

Fill into a piping bag.

Use chocolate cream to glue together two macaroons.

Enjoy,

     Sasha