macarons Moroccans

                                                                                   

ingredients

600 g almonds

300g icing sugar

3 eggs

1 tablespoon baking powder

some almonds

Preparation

Beat 3 egg whites until stiff until they double in volume. Book egg yolks for the dough.

Wash and dry the almonds and blanch the mixez-. Add the icing sugar, three egg yolks, yeast and mix well.

Pour the egg white until stiff, stirring gently with a spatula from the bottom up until you get

smooth.

Make some balls with the dough and disposez- them on an oiled plate, or lined with parchment paper.

Garnish with almonds and place in a preheated oven at 180 ° C.

On leaving the oven, the macaroons are soft but harden after a few hours.

Keeping them in a refrigerated chamber, macaroons become malleable.