Recipe: Macarons with Pastry Cream

For about fifteen macarons, that is 30 shells, separate 3 egg whites, you can do this the day before. In a food processor, mix very finely 5.25 oz (150gr) of icing sugar with 3.5 oz (100gr) of almond powder with a spoon of cocoa powder. Pass everything through a sieve
Beat your whites gradually adding 1.4 oz (40gr) of caster sugar. When the whites are very stiff, gradually add your mixture and mix very gently starting from the middle and working towards the edges.
For the shells, in the egg whites you can add food coloring for color.
Now put your batter in a piping bag and make small mounds on parchment paper or silicone mat and let them crust for 30 minutes but it's best to leave them longer, even overnight.
Preheat your oven to 180 and lower to 150 when you put your shells in and bake for 13 to 15 minutes. Remove and let cool. Peel off the shells and place them on a rack.
For the pastry cream:
I heated 2.1 cups (500ml) of milk with a vanilla pod. In a bowl I mixed 4.25 oz (120gr) of sugar with 3 egg yolks and one whole egg. I whisked the mixture and added 1.75 oz (50gr) of flour. I poured the hot milk over it and put it all back in the saucepan and stirred until thickened. Let cool and when everything is cold, you can fill your shells and your macarons are ready.
A tip: keep them in the fridge overnight and enjoy them the next day