Making macaroon is not easy. If you are careful to follow strictly these instructions this is a no fail recipe.
There are two different recipes for macaroons : one using plain sugar to obtain normal meringue and one using sugar syrup to obtain Italian meringue. The second one gets better results
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For the shells :
Preheat the oven at 170°.
Mix together the almond powder, the icing sugar and the cocoa. Sieve the mixture.
In a heavy-bottomed saucepan, mix water with sugar. Heat over medium heat, removing the sugar from the wall of the pan by brushing the edges of the pan with a brush dipped in cold water.
Mount three egg whites into snow. When the temperature of the sugar syrup reaches 118 ° C, remove the pan from the heat, choose an average speed of the beater and gradually pour the cooked sugar syrup on the mounted whites.
When the syrup is depleted, increase the speed of the beater to cool the meringue.
Mix the three remaining egg whites and the sugar / almond / cocoa mixture with a spatula and gently incorporate the meringue by lifting the dough so that it forms a ribbon (macaroon). Garnish a piping bag of this preparation and pipe heaps of dough on a cooking pan covered with cooking paper or on a macaroon pan.
Bake for 10 to 12 minutes, turning the pan halfway through. Let the macaroon shells cool down completely before garnishing. Garnish a piping bag with a thin tip (5 to 7 mm) and pipe the ganache to form a small ball in the center of one shell then cover with an empty shell. Make sure that there is enough filling to prevent the macaroon from drying out. Allow to harden.
When the meringue is lukewarm, a little brown coloring can be added for shells to be of a darker color.
These macaroons can be stored in the refrigerator for up to seven days.