VANILLA MACARONS WITH CHOCOLATE GANACHE (gluten free)

This is the third time I prepare macarons. I know they’re still a bit ugly, but I assure you that they are delicious.

These were for a sweet table of Alice in Wonderland that I organized yesterday for my sister's eighteen birthday and they flew.

Here you have some pictures from yesterday, I hope you like them and inspire you.

Ingredients:
Shells:
3 small egg whites
65 g of granulated sugar (2.3 oz.)
170 g of icing sugar (6 oz.)
55 g of grounded almonds (2 oz.)
1 teaspoon of vanilla extract
Colorant (optional)

Filling:
60 g of chopped chocolate (2.11 oz.)
¼ of cup of cream

Sift the grounded almonds with the icing sugar.

Beat the egg whites and when they start to form peaks add the granulated sugar and the vanilla extract.

If you want to add colorant, do it now so it turns out homogeneous.

Keep beating until stiff.

Sift again the grounded almonds and the icing sugar on the egg whites.
Integrate using a spatula, with encircling movements.

Finally, put it inside a piping bag, with a rounded tip.
Put a baking sheet or a silicon mat and make circles of 3,5 cm of diameter.

Let them dry until you can touch them without being sticky. (Time may vary depending on the temperature and humidity, so you should control it)

Preheat the oven at 160ºC (320ºC).
Bake them for 10 minutes.

Meanwhile, prepare the filling.
Put the cream and the chocolate in a pot, medium heat and stir.

Take the macarons out from the oven and let them cool down a bit.

Take one shell, put half of a teaspoon of filling and put the other shell.

If you leave them in the fridge for a few hours the taste and texture gets even better.