Bergamot macaroons

Preparation:

1. Strain powdered sugar and almond powder.

2. Take a tablespoon of the white to be mounted and mix it with the coloring.

3. Beat the egg whites until stiff, adding half the powdered sugar gradually.

4. Mix in the colored white and the 5 g of raw white.

5. Fill the piping bag and place on parchment paper as evenly as possible.

6. Preheat oven to 170°.

7. Leave at least half an hour at room temperature.

8. To bake: Line the baking sheet with another sheet and bake for 12 minutes. When done, remove from oven and peel off.

For the topping :

1. Combine butter and natural bergamot flavor. With a spatula, mix the white, almond powder and powdered sugar. Add the flavored butter.

2. Place the filling on the flat part of a macaroon, cover with a second macaroon.

Good tasting !