Macaroons with Carla cream

Procedure

Preheat the oven to 150 ° C. Sift the almond flour and icing sugar to make the mixture as smooth as possible. Whites whip together with a pinch of salt into the snow. Gradually add the semolina sugar and whisk until we create a shiny snow that is not yet completely solid. Add cocoa for coloring. Then we start to add the mixture of almond flour and sugar to the whipped egg whites until we get a mass in which when we create a groove, the dough will gradually close. Prepare baking paper with pre-drawn wheels on the baking sheet if needed. Apply the dough to the paper with a decorating bag with a small spout. The wheels should be regular about 2 cm in diameter and spaced to prevent the wheels from sticking. Once we have filled the whole plate, gently slam the table several times to get rid of any bubbles.

We have to wait until the macaroon surface dries. The exact time cannot be determined. We know this by no longer sticking the dough to our finger when we touch its surface. Then bake for about 10 minutes and turn the baking sheet during baking.

Glue the macaroons together with Carla cream. And it is done.