For the shells:
100 grams egg whites ( use aged egg whites, left egg white in the fridge for about 3 days and then at room temperature for 24-36 hours)
110 gr almonds ( blanched and ground )*
3. Add the almond mixture into to the meringue, give it a fairly quick fold to break some of the air and then gently fold the mass until you obtain a batter that falls back on itself after counting to 10. What you want to do is give several quick strokes at first to break the mass and then gradually slow down.When you are about 25 strokes divide into 2 bowls Using food coloring color both batters, I used orange and electric green color. Gently fold in.
4. Fill a pastry bag fitted with a plain round tip, and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 1 hour to harden their shells a bit. To test this, gently touch the top of the shell, if it smooth and your finger comes off clean, you are ready to bake the shells, if after gently touching the top of the shell your finger is wet, leave them dry for a little more time.
Apricot: Add 2 drops of orange food coloring to the egg whites after they are whipped. Add apricot jam for filling.
Lemon: Add 2 drops of yellow food coloring to the egg whites after they are whipped. Many types of lemon filling are a delicious addition, but keep it simple with lemon icing.
Cassis: Add 2 drops of purple coloring to egg whites after they are whipped. Add cassis jam for the filling.
Pistachio: Add 2 drops of green food coloring to the egg whites after they are whipped. Combine ½ cup macaroon filling with 1 tablespoon pistachio paste for the filling.
Raspberry: Add 2 drops of yellow food coloring to the egg whites after they are whipped. Add quality raspberry jam filling.
Chocolate or White Chocolate: Add 2 drops of brown food coloring to the egg whites after they are whipped or leave plain for white chocolate. Add slivers of chopped chocolate or white chocolate for filling.
Coffee(watch caffeine, not allowed during pregnancy): Add 2 drops of brown food coloring to the egg whites after they are whipped. Blend ½ cup macaroon filling with 1 ½ teaspoons espresso powder dissolved with ½ teaspoon of warm water.
Bittersweet Toffee Ganache
3/4 cup heavy cream
1 cup bittersweet chocolate
1/4 cup crushed toffee
In a heavy saucepan set over medium heat, bring the heavy cream to a boil. Remove from the stove and add the chocolate to it. Let stand 2 minutes and then stir until fully combined. Let cool until firm enough to put in a small piping bag.
White Chocolate Raspberry Ganache
1 1/2 cup white chocolate 1/2 cup heavy cream
1/3 cup good quality raspberry jam
Heat the cream until hot. Drop the chocolate and jam into the cream and stir until all are melted and come together. Let cool until firm enough to pipe or spoon onto the macaron shells.
White Chocolate Ganache
1 1/2 cup white chocolate 1/2 cup heavy cream.
Heat the cream until hot. Drop the chocolate into the cream and stir until all melted and comes together. Let cool until firm enough to pipe or spoon onto the macaron shells.
Coffee Caramel chocolate ganache– cook sugar to amber color..pour heavy cream over it, let the caramel to dissolved in the heavy cream, add a tsp of instant coffee and pour hot caramel coffee cream over chocolate
White chocolate lemon ganache– add a lemon zest and limonicello to the white chocolate ganache