French macarons

Ingredients:

• Protein of 3 large eggs at room temperature
• 1 tbsp. dry egg white
• 3 tablespoons of sugar
• 3/4 cup very finely ground almonds
• 1 cup icing sugar, sifted
• Food colorings in paste form
• Jam or fondant for the filling

Preparation:

1. Preheat oven to 150°C and line 2 baking sheets with parchment paper.
2. Whisk the egg whites with the dry egg whites until foamy, then slowly add the sugar and beat until soft, barely stiff peaks form when you remove the whisk. It's important not to overbeat the whites. Mix the ground almonds with the powdered sugar and fold them into the beaten egg whites in two additions (the batter will be quite runny).
3. If you want to make colored macarons, divide the batter between three bowls and stir a small amount of food coloring into each. Fill three pastry bags fitted with a straight tip with the batter and pipe 4-cm-wide macarons, spaced 2.5 cm apart, onto a sheet.
   
   Let the pasta sit for 10-30 minutes, until a "skin" appears on it (the surface of the pasta will become matte and no longer shiny).
4. Bake for about 10 minutes, or until the macarons no longer stick to the parchment paper when lifted with a spatula. Let them cool on the baking sheet before removing them.
5. To assemble the cake, pipe a small amount of fondant or jam onto the bottom of one macaron and press it onto the bottom of another, gently pressing them together. Continue until all the macarons are assembled. Pasta can be stored for up to 3 days in an airtight container..
   
   
   Note
   
   Very finely ground almonds can be found in grocery stores, but if you can't find them, then sift regular ground almonds to get a finer texture and then measure them out, or another option is to grind the almonds together with powdered sugar in a coffee grinder..