macarons 

Ingredients:
50 g Almond Flour
48 g Icing sugar
50 g egg whites
60 g granulated sugar
for the Ganache
55 g granulated sugar
16 g Water
2 egg yolks
Method:
Sift the almond flour together with the icing sugar 2 times.
Put the egg whites and granulated sugar in a bain-marie until the sugar is well dissolved, then whisk until stiff.
Then we put the powder color, and we make the Macaronage, i.e. spread the mixture with the spatula inside the container (see video where I explain)
Now we put the compound in sac a poche, now we make circles with the compound in the pan and let it rest until the compound sticks to your fingers. Do the test.
We bake in a static oven at 150 degrees for about 10 minutes.
For the ganache
We put granulated sugar and water in a saucepan and bring to 121 degrees, and pour into the yolks that are already whipping in the planetary mixer, to pasteurize the yolks.
We mount this mixture until it turns pale yellow.
At this point, add the soft butter in 3 times.
90 grams in 3 times.
Until the dough is well fitted and stable.
we put our compound in the Macarons and let it rest in the refrigerator.
After a few hours they are ready to be tasted and good Macarons
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Hioooooooo
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