For 6 messmates

The macarons, have a crispy texture, between dry and humid. It does not have it "die" of a macaron of Pierre Hermé but to the effects of preparing these typical and rich sweets, it will serve to you as marvels and it is VERY EASY TO DO!!!


Ingredients:

105 grams of almond dust (or half and half of almonds and hazelnuts)
120 grams of sugar glas
4 egg whites
40 grams of common sugar
Extracts of lavender, rose and pistachio nuts


Preparation:

1- To set to beat 4 egg whites.
2- When they have reached the point "to snow" to begin to add of to very small 40 grams of common sugar, and to keep on beating minor speed, without stopping the batter.
This batter in confectionery is named usually a meringue (whenever the egg whites are beaten with sugar meringue is said to them).

3- While the egg whites are beaten, to place the almond dust on role waxed in a salver and to lead to the stove to drying, to 80th C approximately.
To leave them there until retinues are. This operation cannot take any more than 10-12 minutes.
4- To withdraw of the stove and to hope that it should lower the temperature a little, since it must not be warm when we add it to the egg whites batter.

5- To add the almond dust to the egg whites batter. Of to little, using a sifter, or a thick colander is the ideal thing.

6- Now to do with two teaspoons or with a sleeve confectioner, to realize a few circulitos type petit four, of 2 cm. of diameter, to Place on salver for stove with waxed role, so that they do not stick. The cooking in stove will be of not more than 7-8 minutes to 180th C

They can be prepared of the color that you want, also in target and then join them with some sweet that you prefer, but if you want to do them of color, he will only be enough to add a few drops of the food coloring wished the almost ready batter of meringue (this is, after having incorporated completely the sugar). Or also it is possible to put if you manage, it grazes of pistachio nuts, scarcely, or extracts of roses, lavender and coloring, and they will remain such which the photo. They are easy to do, it is necessary only to be careful of not opening the stove before they are ready, and without allowing them to dry too much inside.