- Heat sugar and water in a saucepan to 118°C.
At the same time, beat the first portion of egg whites until stiff. Once the syrup has reached 118°C, slowly pour it into the egg whites and continue to blend until the temperature reaches about 50°C.
- Mix the icing sugar and the almond flour. Pour the second portion of liquid egg whites (with the food colouring) into a large enough bowl, add the sieved sugar-almond mixture and stir well.
- Blend half of this meringue mixture at 50°C with the mixture in the large bowl using a spatula. Mix thoroughly from the middle to the edge while turning the bowl.
- Add the second half of the meringue and mix thoroughly until the mixture becomes glossy.
- Pipe rounds with a diameter of about 3.5 cm using a 8 mm tip onto a lined baking sheet. Tap the entire baking sheet on the table and leave to stand for about 30 minutes.
- Preheat the oven at 145°C.
- Bake the macaroons for about 13 to 15 minutes, depending on the type of oven.
- After 10 minutes, quickly open the door of the oven several times to let steam out and then continue baking.
- Remove the baking sheet from the oven and gently slide the paper with the macaroons onto a table to halt the baking process immediately. Leave the macaroons to cool and fill them.
Dark chocolate ganache
- Chop up the chocolate and place the pieces in a bowl.
- Bring the cream to the boil and pour it into the chocolate. Mix thoroughly and leave the mixture to cool down.
- Add the soft butter and mix again.
- Use the ganache before it has completely cooled down.
Tip: for a fruity twist, spread some raspberry jam on the baked Cailléron halves before adding the chocolate ganache.
Material: pastry bag, 8 mm tip, sugar thermometer, bowl, whisk, saucepan, baking paper