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Origin: France
French almond macarons
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This is a homemade recipe of the famous French almond macarons. They have a crispy surface and a chewy inside. Together with the dark chocolate filling these macarons are delicious. The macarons can be a bit tricky to make but it is worth it when you taste them. These cookies can be stored in the fridge for two- three days.

Ingredient List for 12 servings:
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100 gr Almond flour
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180 gr Icing sugar
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3 Egg whites
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75 ml Whip cream
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1 tablespoon Honey
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150 gr Dark chocolate
Oven temperature:
150 degrees Celsius
Instructions:
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Pour the almond flour and the icing sugar in a bowl.
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In a big dry bowl whip the egg whites to a hard foam, the same texture like shaving foam. Make sure you don´t have any egg yellows in the egg whites before start the whipping.
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Pour in the almond flour mixture in the egg whites and stir really slowly with big movements with a big spoon. Continue stirring slowly until you have a solid batter.
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Pour the batter in a piping bag and squeeze out approx two centimeters big circles on a baking paper.
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Let the macarons rest one hour on the baking paper.
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Preheat the oven at 150 degrees Celsius.
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Put the macarons in the middle of the oven for fifteen minutes.
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Take out the macarons from the oven and let them cool down.
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Heat up the whip cream together with the honey in a casserole.
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Take away the casserole from the stow and pour down the dark chocolate in the whip cream. Stir until the chocolate is melted.
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Place the casserole in the fridge until the chocolate reach the right consistence so you can pour it in a piping bag.
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Place the macarons upside down with the flat side up.
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Pour the chocolate on half of the macarons.
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Place a macaron on top of the chocolate and press them together so the filling reach the edges.
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Let the macarons rest minimum one hour before serving them.
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