Step 1

Separate room temepetature eggs from the egg whites . Weigh the egg whites until they weigh 140 grams . Use an electronic mixer to whisk the egg whites until until foamy then slowly add the fine sugar . Beat on high power until they are glossy and have stiff peaks

Step 2

Sift the almond flour and powder sugar then discard any lumps . Mix 1/3 of the whites into the flour to loosen the batter then fold in the rest of the egg whites until incorporated and slowly bring some of the batter up the sides of the bowl to knock some of the air out . When the batter flows like ribbons without breaking it’s ready to add the coloring and vanilla . When that’s folded put into a piping bag

Step 3

Cut the top off the piping bag then pipe small circles on the parchment paper or baking mat . Tap the tray a few times to release air bubbles then let it sit 1 hour. The skin should form on the macaron then it can be baked at 150 c for 14-15 minutes

Step 4

Melt chocolate and butter in a bowl on the microwave then let cook slightly add the cream and beat until fluffy. Pipe this onto the macaron shells then refrigerate and enjoy the following day for the best taste or if you are like me have one or two right then and there because they are irresistible