55 min.

20 servings


40g of Familia Venturelli wheat flour;
90 g of almond flour, if not found, it could be cashew nut flour;
200g of icing sugar;
3 egg whites;
3 tablespoons of powdered chocolate;
30g of refined sugar;
20 drops of red dye and 5 drops of green dye to get a half-brown color;


1 tablespoon of butter;
130 g of milk chocolate bar;
3 tablespoons of cream (fresh cream);

Method of preparation

Mix together the almond flour, all-purpose flour, icing sugar and chocolate.

Pass the mixture through a sieve to obtain a fine powder, set aside.

Heat the egg whites in the microwave for 30 seconds, stir, see if it has lost some of the viscosity, if necessary add for another 30 seconds until it is warm.

Just be careful not to let it cook.

Place the egg whites in an electric mixer, beat until white in snow, then gradually mix in the refined sugar.

When it forms a firm cream, add the coloring and mix well.

Turn off the mixer and add the mixture you sifted little by little, mixing with a whisk.

When it is very homogeneous, place the dough in a pastry bag.

Take a pan lined with parchment paper and greased with flour and butter, squeeze the bag so that 40 balls, macarons, are arranged in the pan.

Let it rest for 20 minutes, the balls will be flat and should be approximately 2 cm wide each, don’t forget to leave a space between each macaron.

Place in a preheated oven at 170 degrees for approximately 15 minutes, leaving the oven half-opened with a wooden spoon for the last 8 minutes. Let the macarons cool.

If it is difficult to get them out of the mold without breaking them, moisten the mold with a little water so that the parchment paper absorbs this water, releasing the macarons more easily.

Filling: Melt the chocolate in the microwave, place the filling ingredients over low heat, mixing well until it forms a smooth cream. Stuff one side of the macaron and close it with another macaron like a stuffed biscuit.

Products used

  • Venturelli Wheat Flour

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