Macarons

My mother in-law gave me this great little French book called 'Macarons {Collection}', published  by hachette. My biggest challenge was to understand the instructions, they were all written in French :)

Here is the recipe:

200 grams of icing sugar (sifted)

125 grams of almond powder (Sifted)

3 egg whites at room temperature.
Whisk the egg whites until they reach a soft peak consistency

Add 30 grams of fine granulated
sugar and whisk until the egg whites form stiff peaks.

Fold the icing sugar & almond mixture into the egg whites.
Using a piping bag with a round tip, pipe 3 cm diameter macarons.
Try to leave a smooth top and let them rest at room
temperature for 1/2 hour to an hour (until they don't stick to the touch)

Bake the macarons in a preheated oven at 160C for 10 minutes.

They didn't look as smooth as i would've liked. However, I hope that with some
practice they will look more like Ladurée macarons :)

For the filling I used Argentinian 'dulce de leche'. They were delicious!!!

How to Assemble a Tiramisu - Visual Tutorial

Cut enough lady fingers to go around the spring pan 

Put wax paper between the bottom of the pan and the spring ring. Close the clip.
Put a small portion of the mascarpone & whipped cream mixture on the bottom of the pan.

Put the first layer of lady fingers that have been soaked with coffee and your favorite Brandy.
Add some more mascarpone mixture to cover the lady finger  

Add another layer

Smoothly cover the last layer 

Dust with cocoa powder

Refrigerate minimum 3 hours and then remove the spring.

Enjoy! ... and keep it refrigerated