1 Sift together the icing and vanilla sugars and the ground almonds and mix thoroughly (a 2nd sifting would be ideal)
2 Turn on the oven (160 to 355°F (180°c) (th6) depending on the expected size of the macaroons)
3 Beat the egg whites not too tightly (they should barely "beak") and incorporate the caster sugar after sprinkling a little before the end of the assembly of the egg whites
4 Gently fold the mixture from step 1/ into the egg whites with a wooden spatula (place the egg whites on the mixture and not the other way around) according to the usual precautions
5 Place the mixture in a pocket fitted with a plain nozzle (see precautions in the chouquettes recipe on the site on a sheet of parchment paper on a baking sheet or directly on a flexipan sheet
6 Tap (without turning it over!) the bottom of the baking sheet to even out the heaps of macaron batter and break down the tips (which I didn't do - see photo!) and bake for 12 to 20 minutes depending on the diameter of the macaroons (3 to 5 cm) . refer to chef Patrick's recipe for the end of cooking
7 When the macaroons have cooled down, place a small spoon of very cold jam in a dome in the center of the flat part of a macaroon, without going to the edges and place another macaron on top; press gently to evenly distribute the jam to the edge of the macaroon and do the same for all the macaroons.
And There you go. I made these macaroons last Saturday with homemade raspberry jam because I needed to free up jars from last season for my first strawberries...
Très jolie recette digne d'un vrai pro, on peut essayer aussi pour les contrastes sous le palais une marmelade de citrons, de coings, de cerises, de pâte à tartiner ou d'abricots juste rôtis et refroidis.
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