The recipe for the macaroon dough is as follows:in a salad bowl, mix 125 g of ground almonds and 210 g of icing sugar. In another bowl, beat the whites of 3 eggs (i.e. 100 g, do not hesitate to weigh them to obtain the exact quantity of whites). When the whites start to foam, add 10 g of sugar, and continue beating. Once your eggs are firm, pour in another 10 g of powdered sugar, and beat one last time. If you wish, you can also add a hint of coloring in your preparation. Then very gently add the almond powder and icing sugar mixture by lifting the dough with a spatula. Once the mixture is well blended, pour it into a piping bag... and go to the next step.
Once the macaroon dough is ready, place it in small heaps on a baking sheet lined with parchment paper, making sure to space them well. You can also use a macaron tray (with preformed spaces to fill). Once this operation is complete, tap the plate with a sharp blow on the work surface, in order to smooth the surface of the macaroons and avoid air bubbles. Then let your macaroons rest before baking for about 30 minutes:this will allow the surface to dry slightly, and create a crispy shell. Then bake your macaroons for about 10 minutes in the oven preheated to 160°C.
Once the macaroons are cooked, let them cool completely before gently removing them from the baking paper. Fill your macarons with the preparation of your choice (jam, chocolate ganache, cream…), then close them with another macaroon. Leave to rest for at least 2 hours in the fridge before tasting.