Rainbow Macarons

In a food processor mix almond flour and icing sugar. Avoid mixing for too long otherwise, you risk that the almonds' sweat oil. You have to get a very fine and perfectly mixed powder. Sift well at least 2 times, this operation allows you to have smooth and impalpable flour and consequently perfectly smooth shells! Beat the egg whites perfectly until stiff using a glass container, adding the granulated sugar in 3 times, and the meringue powder.

At this point, the phase of making the dough begins. Pour the first half of the flour into the meringue. Mix with a spatula very slowly from bottom to top, without disassembling the mixture: Macaronage: At this point you have 2 choices: a) leave the natural white dough and make neutral macarons. Mix the rest of the flour without disassembling the mixture.

b) color the dough Add a couple of drops of gel food coloring and little by little add the rest of the flours and mix from bottom to top so that the color is perfectly uniform but the mixture remains frothy. give slow strokes with the spatula and do not rush.

Use a sheet of baking paper, draw 4 cm circles at a distance of 2.5 cm from each other. Or a macarons silicone mat. Pour the mixture/dough into a pastry bag and pipe a small circular amount to cover exactly the circle on the silicone mat.

Macarons should be baked in a static oven at 145 ° C for 10 - 12 minutes in the medium-low part of the oven 1 pan at a time.

EASY CHOCO MOUSSE RECIPE: For this recipe, you can also use the microwave if you want, otherwise you can do everything in the saucepan and your chocolate mousse will be very fast anyway. Whip the cream until stiff and set aside. WITH THE MICROWAVE: Put about 50ml of cream in a bowl and heat it for 2 minutes at about 650 watts. Remove the cream from the microwave and add the icing sugar, stirring so that it dissolves completely. Add the chopped chocolate and stir continuously until it is completely melted. WITH THE POT: Put about 50ml of cream and sugar in a saucepan and heat them almost to a boil. Turn off the heat and add the chopped chocolate. Stir with a spoon until the chocolate has completely melted.

However, you have decided to do the first step then you will have to continue like this: Allow the cream and chocolate to cool then add the cream gently and with regular movements from the bottom upwards so as not to disassemble the mixture.

MASCARPONE FILLING (filling used for the Macarons): Mix both ingredients in a bowl and put them into a pastry bag ready to be piped.

STRAWBERRY SMOOTH JAM (filling used for the Macarons): In a heavy-bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). For the purpose of this macarons recipe, this Jam needs to be blended.