Macarons

For the chocolate macarons, put the egg whites in a bowl, sift the granulated sugar over them and beat with a hand mixer until stiff. In another bowl, sift the powdered sugar, almonds and cocoa powder. Add the egg white mixture and mix gently with a pastry spatula.

For the raspberry macarons, proceed in the same way as for the chocolate macarons. Just add the raspberries instead of the cocoa powder. Fill each mixture into a piping bag, pipe onto a macaron baking mat and let stand in a warm, dry room for at least 15 minutes to allow a skin to form. Then bake at 130 °C on the middle shelf for about 10 minutes.

For the filling, bring the whipping cream to the boil in a saucepan, add the chocolate and stir until everything has mixed into a smooth cream. Let cool, spread with a teaspoon into the cooled macarons and place another macaron on top.

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