Macarons with creamy butter

These seductive pastries were imported from Italy '(yes they are of Italian origin ^ _ ^) to France and Marie Antoinette's favorite dessert.

I assure you that macarons are the most "gourmand" there is, not only for their flavor and unusual tastes but also for the eyes: the windows of pastry shops in Paris are the real works of art!

Ingredients:

215 g almond flour fine

350 grams of icing sugar

30 grams of flour 00

190 g of egg whites (at room temperature and not fresh)

90 g sugar

various food colorings.

For the Filling:

125 g butter, very soft

1 whole egg and 2 egg yolks

88 g sugar

25 g of water.

Procedure:

Sift together the flour, almonds, sugar and flour.

Beat the egg whites and add a little 'time to the sugar, continuing to mount.

Add flour stirring from the bottom upwards and add the dye.

Line a baking sheet with parchment paper, place the mixture in a pastry bag and form circles of about 3 cm in diameter.

Leave to rest for half an hour.

And bake at 180 ° for 2 min, then lower the temperature to 160 ° for 8 minutes.

Meanwhile, in a bowl, work the butter with electric whips.

Pour the water and sugar in a saucepan and bring to the boil until it reaches 121 ° C. Whisk eggs, when the syrup is ready, pour flush on the eggs, without stirring, until the whole you will not be warmed. Then add the butter.

Stuff your macarons.

Bon Appétit

with love Sugar or Chili