Summary

Ingredients

For the dough:

• 100 g almond (s), round and blanched, a little more
• 168 g powdered suar, measured exactly
• 81 g protein, measured exactly
• 22 g suar, measured exactly
• Food coloring, brown, if possible as a paste

For the cream:

• 40 g powder, (Chai Latte)
• 2 teaspoons cinnamon
• 250 g chocolate, white, cut into pieces
• 90 g cream

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Instructions

1. For the cream:
2. Bring the cream to the boil over medium heat. When the cream is boiling, remove it from the heat and stir in the chocolate. When the ganache is homogeneous, stir in the Chai Latte powder and cinnamon. Put the ganache in the fridge for at least 3 hours.
3. For the macaron shells:
4. Mix the powdered sugar and almonds. Sift the powdered sugar mixture. Mix the parts that are too coarse and sift again.
5. Weigh out the powdered sugar mixture, it should weigh 268 g, if not, add a little more sifted almonds. Beat the egg white stiff when it turns whitish, add the sugar when it is stiff, color it.
6. Carefully fold in the almond mixture, spoon by spoon, until the mixture flows smoothly from the spoon (this is very important for the shape of the macarons).
7. Squirt the macaron mixture as small, circular blobs onto baking paper using a perforated nozzle and allow to dry for 15-30 minutes. You can tell whether they are ready if no dough sticks to them after touching them with a dry finger. If they are not dried enough or too much, they will crack in the oven.
8. Bake at 130-140 ° C (fan oven) for 10 minutes in a hot oven.
9. The macarons can be removed more easily from the baking paper if you chill it on a cold (marble) plate.
10. Pour the cream onto one half of the macaron and cover with another.